PS or PP Butternut Squash Veggie Chili
Chef: Jessica Meyers Altman, Garden Fresh Foodie
Makes: 12 Servings
Prep Time: 25 min
Cook Time: 1 ½ hrs
Total Time: Just shy of 2 hrs
INGREDIENTS
2 ½ c dried kidney beans, cooked (7 c cooked, about 4 cans worth)
2 c dried black beans cooked (6 c cooked, about 3 cans)
8 c butternut squash, about 2-3 lbs squash
2 c carrots
3 c onions
3 c peppers
3 T minced garlic
2 t kosher /sea salt (or to taste)
4 T chili seasoning (we make our own blend “below”)
2 t cumin
2 t ground coriander
1 qt canned tomatoes, or a 28/32, or 4 c fresh
1 can gluten-free beer or hard cider
Additional water if needed
Optional: 2 c organic frozen corn, avocado (PS only) for garnish
Chili Seasoning
2 T smoked paprika
2 T cumin
½ T garlic powder
½ T ground chilies or red chili powder (this is the pure stuff)
DIRECTIONS
After all the chopping and dicing, place all the ingredients into the pot at once, simmer on low, until the liquid is absorbed, and chili has cooked down about 1½ hours.
TIPS
Serve over brown rice and top with avocado slices and/or hot sauce if desired.
This chili goes perfectly with my corn muffins too! Or as leftovers on top of a sweet potato!
Jessica Meyers Altman; Garden Fresh Foodie, Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."
~Margaret Mead
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