6 to 8 Servings
Recipe from Bon Appétit
Husband-Tested in Alice’s Kitchen
It’s now squash season! If you’re looking for a hearty, healthy soup to serve for Meatless Monday, give this delicious chili a try. It’s pretty and tasty enough for company. Top with chopped fresh cilantro, scallions or red onions, and grated cheddar cheese, if you like.
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups peeled butternut squash, cut into 1/2-inch pieces
2 Tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 Tablespoon chipotle pepper with adobo sauce (I added this because I like my chili a bit spicy. This is optional.)
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (I used kale.)
Kosher salt and freshly ground pepper, to taste
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve
Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
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1 comment:
Oh yummy! You've done it again AND it's Vegan? Oh I'm trying this this week!! I seem to have a bad memory of peeling off the skin of the squash but I'm willing to try it again since you say yes! and I love Kale...I'll let you know how it comes out!
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