chili

{Recipe} Chipotle Butternut Squash Chili

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Chipotle Butternut Squash Chili

I am a huge fan of chili and as soon as the air is crisp you better believe there is a pot (or two) of chili cooking up in my kitchen.  That being said I have a few favorite recipes that I have perfected over the years but I am always working on altering them a bit and creating new ones.  This recipe is similar to ones that I have made before however this time I added bulgur and aduzki beans (I would have normally made it with black beans but they are on my can’t eat list right now do to breastfeeding).  This was as hit with both my husband and our friend Laura and is easily now one of my favorite chili recipes.

  • 2 tablespoon olive oil, divided
  • 1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1/2 tablespoon chipotle chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoons Italian seasoning
  • 1 14.5-ounce cans fire-roasted tomatoes
  • 15 oz can adzuki or black beans, drained and rinsed.
  • 1/2 cup bulgur
  • 2 cups vegetable broth

Preheat oven to 400F. Toss squash with olive oil, spread on sheet pan and place in the oven to roast for 30 minutes.

Heat oil in medium heavy bottom pot over medium-high heat. Add onions and pepper; cook until soft and lightly browned. Add garlic; stir 1 minute. Stir in chili powders, cumin, and Italian seasoning. Stir in tomatoes with juice and beans.  Add bulgur and broth. Bring to boil, reduce heat to low, cover with lid and simmer for 20 minutes. Season to taste with coarse salt and freshly ground black pepper.

Stir squash into chili. Simmer covered over medium-low heat for 10 minutes. Season to taste with salt and pepper.

Five Things: Food Lovin’

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This week is all about foods that I am loving this week.

Hot Teas | Although I am a coffee lover I have been cutting back to no more than one cup per day.  Now that it is fall I crave nice warm beverages to warm me up so I after my cup of coffee I have been turning to teas to warm me up and enjoy throughout the day.

Kale Chips | I am in love with kale chips, but I mean these days who isn’t? I think my craving is in over drive because I have enjoyed so many tasty ones lately and my desire for snacks is over the top right now. I must pick up some kale next week to make my own tasty batch of kale chips. What’s your favorite flavor?

Raw Macaroons | Not only am I craving some nice savory kale chips I am also loving these new tasty macaroons.

Harvest Beers | Okay not really a food but I am loving them right now.  Last weekend we had a harvest beer tasting and in a few weeks we are hosting a pumpkin beer tasting.  If only I wasn’t breastfeeding I could enjoy more than a few sips. What is your favorite harvest or pumpkin beer?

Soups, Stews & Chilis | As son as the leaves start to change my weekly menu has at least one soup, stew or chili on it.  Last week I made a delicious squash-bulgar chili (recipe to come) and this week we had split pea soup. What is your favorite soup, stew or chili recipe?

Chili and XO Cornbread

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Last night dinner was all about using up ingredients in the fridge which included:

2/3 of a yellow onion
refried black beans
whole plum tomatoes with juices
remainder of a jar of salsa

I decided that those four ingredients combined with a few other staples I had in the kitchen were the perfect ingredients to make a nice and hearty black bean chili.


 Towards the end I remembered that I had a bag of frozen corn the freezer and decided to add a few handfuls to add a little sweetness to the spicy chili (I was a little heavy handed on the chipotle chili powder). The end result was a nice big bowl of spicy rich black bean chili, so good!

To go with this tasty black bean chili I decided to try out the Gluten Free Corn Bread Mix that  Lindsey of XO Baking Co. sent me to try out.  The mix calls for milk, eggs and butter but I veganized it by using unsweetened almond milk, flax “eggs” and soy free Earth Balance.

I was a little nervous about how it was going to turn out with the flax “eggs” but the end result was something delicious.  The cornbread was slightly sweet, just how I like my corn bread and it was the perfect pairing to the spicy chili.  I ended up having two slices of cornbread dunked in my chili- the perfect pairing!

Fire Breathing

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This chili is spicy but so good! Enjoy!

Spicy Roasted Chilis Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium sweet onion, small dice
  • 1 green bell pepper, small dice
  • 4 garlic, minced
  • 1/2 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin powder
  • 1 teaspoon sweet paprika
  • a mixture of 6-8 chilis (poblano, serrano, jalapeno, ect)
  • 1-15oz can of black beans, drained and rinsed
  • 1-15oz can of kidney beans, drained and rinsed
  • 1-150z can fire roasted tomatoes with green chilis
  • 1/2 cup of water
  • 8-oz tomato paste
Preheat the oven to 350F.  Place the chili peppers on a baking sheet and roast for 30-40 minutes until the peppers start to lightly brown/blacken. Remove from the oven and place in a big bowl and cover with plastic wrap.  Let the peppers sit for 10 minutes and then remove the skins from the peppers.  De-stem and place all of the peppers in a food processor and process until broken down. Set to the side.
Heat the olive oil in a large high sided skillet over medium-high heat.  Add the onion and green bell pepper and saute for 4-5 minutes until they soften.  Stir in the garlic and cook for one minute. Stir in the spices and ground chili peppers and cook for a minute.  If the mixture is looking dry add a tablespoon or two of water. Stir in the beans, tomatoes, tomato paste and water.  Bring the chili up to a simmer and cook for 10-15 minutes on medium, stirring ocassionally.
Serve with fresh lime wedges, sour supreme and diced fresh tomatoes.

Food Focus: Quinoa

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Quinoa (pronounced keen-wah), is a nutritional powerhouse with ancient origins. It was originally cultivated by the Incas more than 5,000 years ago; they referred to it as the “mother of all grains.” It contains all nine essential amino acids, making it a great source of protein for vegetarians. Quinoa is also high in magnesium, fiber, calcium, phosphorus, iron, copper, manganese, riboflavin and zinc.

(source)

While quinoa is widely considered a grain, it’s actually the seed of a plant called Chenopodium or Goosefoot, related to chard and spinach. Quinoa is a gluten-free grain and has a similar effect as other whole grains in helping to stabilize blood sugar.

It has a waxy protective coating called saponin which can leave a bitter taste. For best results, rinse quinoa before you cook it or even soak it for a few hours or overnight. When cooked, it has a fluffy, slightly crunchy texture. Try it in soups, salads, as a breakfast porridge or as its own side dish.

For quinoa, and whole grains in general, the majority of digestion occurs in the mouth through chewing and exposure to saliva. For optimal nutrition and assimilation, it is vital to chew your grains well and with awareness. A great meditation is to find a calm place, without distractions, to sit down for your meal. Make it a habit to chew each bite 20 times or more. See how this simple practice can help your digestion and overall focus for the rest of your day.

 

Recipe of the Month: Quinoa Pilaf

  • Prep Time: 3 minutes
  • Cooking Time: 30-40 minutes
  • Yield: 4 servings

Ingredients:

  • 1 cup quinoa
  • 2 1/4 cups water or stock
  • 1/2 cup dried cranberries
  • 1/2 cup walnut pieces
  • 1/4 cup chopped fresh parsley
  • pinch of salt

Directions:

  1. Rinse quinoa in fine mesh strainer until water runs clear.
  2. Boil the water and add quinoa and salt, cover and reduce heat.
  3. After 15 minutes add cranberries and walnuts to top; do not stir.
  4. Cook 5 minutes more, until all the liquid is absorbed.
  5. Remove from heat, add parsley and fluff with fork, cover and let sit for 3-5 minutes and serve.
© 2010 Integrative Nutrition 5/10

Here are a few of my quinoa recipes for you to try as well:

Slow Cooker Smoky Pumpkin Chili

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As soon as the snow comes so do the chilis at our house. Yesterday was going to be a busy afternoon so I decided to get a head start on dinner before I went to work. I honestly rarely use our slow cooker and it has been in a box for the last year, however I decided that I would give it another try. Besides slow cooked food is always better especially when it comes to soups and chilis.
I have to say I used to be a little lost about how the slow cooker worked and years ago i decided I wanted to make chili in the slow cooker so I chopped everything up and placed it in the slow cooker, turned it on and then thought it was just going to cook everything perfectly…including the uncooked rice I had added to the chili. Boy did I learn my lesson- there are certain things that need to be cooked prior to being placed in the slow cooker (like uncooked rice).

That being said I learned my lesson and this chili turned out really delicious.

Slow Cooker Smoky Pumpkin Chili

Serves 4-6

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 2 garlic cloves
  • 1 1/2 teaspoons chipotle chili powder or you can use 2 chipotles in adobo diced**
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 1 teaspoon chili powder
  • 1 cup pumpkin puree
  • 1 (15oz) can of low sodium vegetable broth, reserve 2 tablespoons
  • 1  (15oz) can no-salt added diced tomatoes
  • 1 (15oz) can brown lentils, drained and rinsed
  • 1 (150z) can chickpeas, drained and rinsed
  • 1 tablespoon lite soy sauce
  • 1 teaspoon umeboshi plum vinegar (optional)*
  • 2 teaspoons cocoa powder (make sure it’s unsweetened)
  • 1 cup frozen corn
  • salt and pepper to taste

Directions:

  1. Heat the olive oil in a large skillet over medium-high heat, add in the onions, carrots and celery; saute for 10 minutes.
  2. Stir in the garlic, spices and 2 tablespoons of vegetable broth into the onion mixture, cook for 1 minute.
  3. Add the pumpkin, vegetable broth, tomatoes, lentils, chickpeas, lite soy, umeboshi plum vinegar, cocoa powder and onion mixture to the slow cooker.  Stir to combine and then cover and turn the slow cooker onto low for 6 to 8 hours.
  4. After 5-6 hours stir in the corn and taste for salt and pepper.

*You could use red wine vinegar.

**Chipotle is essential to make this chili smoky

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Recipe: Creamy Butternut Squash Chickpea Chili Stew

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Creamy Butternut Squash Chickpea Chili Stew

with Paprika Rice

Ingredients:

  • For the Stew:
    • 2 cups Butternut Squash
    • 1 Tbsp olive oil
    • 3 dried Chipotle Peppers, soaked in hot water for 20 minutes, until soft
    • 3/4 cup almond milk
    • 1 Tbsp olive oil
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 2 carrots, diced
    • 1/3 cup vegetable broth
    • 2 tsp cumin
    • 1 tsp chili powder
    • 1 (15oz) can of chickpeas, drained and rinsed
    • 1 tsp lime juice
    • salt and pepper, to taste
  • For the Rice:
    • 1 Tbsp vegan margarine
    • 2 garlic cloves, minced
    • 1/2 medium onion, small dice
    • 1 tsp hot paprika
    • 1 cup of rice
    • 2 cups of water

Directions:

  1. Preaheat oven to 400F.  Toss the squash with the olive oil; place on a baking sheet and bake for 25-30 minutes until fork soft. Place the roasted squash in a blender with the chipotles and almond milk and blend until smooth; set aside.
  2. In a medium pot over medium high heat melt the margarine; toss in the onions and garlic and cook for 5-7 minutes until soft. Stir in the hot paprika and the rice; stir to coat.  Stir in the water and bring to boil; cover and turn to low.  Cooking time will be based on the type of rice you use (white around 25-30 or brown 40-45).
  3. In a large skillet over medium high heat 1 tablespoon of olive oil; add the onion and carrot and cook for 5-7 minutes until soft. Stir in the garlic and cook for 1 minute.
  4. Add the vegetable broth, cumin and chili powder.  Cook for 3 minutes.
  5. Stir in the chickpea, lime juice and squash puree; cook for 5 minutes.  Season with salt and pepper to taste.
  6. Serve the stew with a scoop of rice.