Tuesday, August 23, 2011

Ready for colder weather....

because of dishes like this. The other day I picked up a butternut squash just because it looked good. I didn't have specific plans for it, just thought maybe I would roast it, which is wonderful. Then I received my AllYou magazine and there it was. It was meant to be, a black bean butternut squash recipe. It sounds a little out there but oh my goodness is it good!These beauties add such flavor
These babies add some kick
It all comes together to make a fantastic bowl of chili. Your tummy will be very happy!
1/4 cup extra virgin olive oil
3 onions chopped
4 cloves of garlic chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos seeded and minced
2 14.5 oz cans of diced fire roasted tomatoes
4 15 oz cans of black beans, rinsed and drained
3 tablespoons chili powder
2 tablespoon cumin
1 tablespoon dried oregano
2lb butternut squash, peeled, seeded and chopped into 1/2 inch cubes
salt and pepper
heat oil in large skillet, cook onions and garlic until tender, add peppers and cook until crisp tender, transfer to slow cooker and add remaining ingredients except for the squash. mix well. arrange squash over the chili, cover and cook on LOW for 6 hours season with salt and pepper serve with cornbread...so good

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