Emily’s Butternut Squash & Black Bean Chili Sans Pumpkin – Recipe {The Healthy Living Chronicles}

It’s almost midnight and I just realized I didn’t have a post scheduled for you guys to wake up to Thursday morning.  So, I’m taking the easy way out and reposting my Thanksgiving recipe that I posted over at The Healthy Living Chronicles Blog.  You must check out Laura’s blog to read my full story about this recipe:)   Enjoy!

The original recipe as posted by Emily at The Front Burner

The adapted recipe as posted by Angela at Oh She Glows

MY ADAPTATION… LISTED BELOW;)

Ingredients:

  • half of leftover regular onion in fridge, chopped
  • 2 tbsp olive oil
  • all the frozen red peppers sorted out of the bag of frozen tri-colored peppers from the freezer
  • 5 cloves garlic, minced
  • 1 small butternut squash, cubed
  • 2 cups black beans (1 lg can), drained and rinsed
  • 1 cup canned diced tomatoes (mine was the kind seasoned with olive oil, basil & balsamic vinegar)
  • 1 tbsp chili powder (or more to taste)
  • 2 tsp cumin
  • 2 tsp paprika
  • 4 cups vegetable broth (i used 2 vegan veggie bouillon cubes & 4 cups water)
  • handful of uncooked red quinoa
  • Salt and pepper to taste and a whole bunch of shakes of SPIKE seasoning (because it had nearly all of the same ingredients as the Spicy Herbamare)

Directions:  In a large pot, add the oil and turn heat to medium. Add chopped onion and minced garlic and sauté the onion for about 5 minutes or so. Reduce heat if necessary to avoid burning. Now add the frozen pepper and butternut squash. Cook for about 12-15 minutes. Now add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, quinoa, and S & P & Spike and stir well. Simmer on medium for 25 minutes or so.

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