While Butternut Squash is Abundant…try this delicious chili recipe
Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
Print recipe
| Serves | 8 1-cup |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour |
| Dietary | Vegetarian |
| Meal type | Side Dish, Soup, Starter |
| Misc | Pre-preparable, Serve Hot |
| Website | Adapted from Taste of Home |
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
| Step 1 | |
| In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper. | |
| Step 2 | |
| Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. | |
arugala salad with carrots and parsnips
- On October 04, 2012
- By Katie
- In Appetizers, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Vegetarian
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arugala salad with carrots and parsnips
Directions
| Step 1 | |
| Ingredients •1 cup pearl onions (about ¼ pound), preferably red, peeled •4 carrots, halved lengthwise and cut into ¾-inch chunks •4 parsnips, halved lengthwise and cut into ¾-inch chunks •5½ Tbsp. extra-virgin olive oil, divided •1½ tsp. kosher salt, divided •1 tsp. dried thyme •½ tsp. ground black pepper, divided •2 Tbsp. apple cider vinegar •2 tsp. honey •1 (5-ounce) bag baby arugula •2 ripe but firm pears, cored and sliced •½ cup toasted walnuts Directions Active time: 20 minutes Total time: 1 hour Preheat oven to 375°. In a large bowl, toss onions, carrots, and parsnips with 1½ Tbsp. oil, 1 tsp. salt, thyme, and ¼ tsp. pepper. Transfer vegetables to a large rimmed baking sheet and roast, stirring occasionally, until tender and golden brown, about 40 minutes; set aside to let cool until just warm. Meanwhile, in a large bowl, whisk together vinegar, honey, and remaining ½ tsp. salt and ¼ tsp. pepper. While continuing to whisk constantly, drizzle in remaining ¼ cup oil; set dressing aside. Toss arugula, pears, and roasted vegetables in bowl with reserved dressing. Transfer to plates, garnish with walnuts, and serve. From the October 2011 issue of O, The Oprah Magazine. Read more: http://www.oprah.com/food/Roasted-Root-Vegetable-Salad-Recipe-Giada-de-Laurentiis-Recipes#ixzz28LkEmaJY | |