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By Nancy Gossard
Wellness Editor 

Easy Extra Spicy Black Bean Butternut Squash Chili

 

Last updated 3/26/2019 at 4:30pm

Easy Spicy Black Bean Butternut Squash Chili

WFPBNO (whole food plant based no oil)

Ingredients

1# butternut squash, after peeling and chopping

1 15.5 oz. can black beans

1 10 oz. can Rotel, Hot

1 medium onion (150g, although I used a large onion)

3 cloves garlic

2T mild chili powder

1t cumin

1/8t cinnamon

2.3 oz espresso

1 1/3 C water total or more to taste

Avocado for topping, optional

Instructions

Dice onion

Sauté in 1/3 cup water over medium heat

Peel squash, cut in half lengthwise, scoop out seeds

I use a grapefruit spoon for this

Dice squash into ½ - ¾ inch cubes

Add another 1/3C water to onions if necessary

Dice or use a garlic press and add to onions, stir, cook for a minute

Add remaining ingredients, bring up to a boil, reduce heat and simmer until squash is tender, 20-45 minutes.

There is 520mg sodium in the Rotel. I didn't feel it needed additional salt, but I prefer my food less salty than most. I like spicy food. If you don't, substitute original Rotel or even a can of fire-roasted tomatoes for the Hot Rotel. Even the chili powder can be reduced, if you must. It is chili after all.

NOTE: Chili seems to become more spicy upon reheating.

T=Tablespoon

t=teaspoon

g=gram

oz=ounce

C=cup

#=pound

 

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