Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Someone asked about chili recipes recently. I had gotten this recipe and I finally made it up today. It's a hit with my daughter! My notes: - I cut up a good-sized butternut squash. Peeling that raw squash was _hard_ and I have a blister to prove it -- I've carved wood that was easier to cut. Some grocery stores sell butternut squash peeled and diced and it would be easier to start with that and cut it into smaller dice. I usually first roast the squash and the peel comes right off, but this recipe calls for raw. In this case, I had a squash in the house so I started with a squash. I love an excuse to go to the Japanese market and buy a kabocha, so I probably would have done that otherwise.) - The squash I had yielded about 8 cups of 1/2 " dice. So I doubled the recipe - it made a large pot. In the finished dish the squash is soft to the tooth but nicely retains it's shape. - I used 4 cans of organic Trader Joes Black Beans. I also used two 14.5-oz cans of Fire Roasted Diced Tomatoes from Muir Glen. - I used homemade chili powder - I use Donna's recipe from the files. I also add smoked paprika to that and IT IS TO DIE FOR. - I increased the corn in the chili and my daughter felt that the corn really " made " the recipe. (So instead of using 2 cups in the doubled recipe, I used 2 cans of Trader Joes no-sugar-added corn, but frozen would have been equally great.) - I also made the cornbread recipe from Vegetarian Cooking for Everyone by Deborah Madsen. The girls gobbled that up too. (A fabulous book. I haven't made one dud from that book.) Sharon Butternut Squash Black Bean Chili Serves 4-6 Ingredients: 1 cup dried black beans, soaked in 4 cups water for 6-8 hours or 2 cans of black beans 6-8 cups water 1 (3-inch) kombu seavegetable 3 tablespoons extra-virgin olive oil 1 onion, diced 4 cloves garlic, peeled and chopped fine 4 cups diced winter squash ( butternut or kabocha) 1 carrot, diced 2 large tomato, diced or one 14-oz can diced tomatoes 1 stalk celery, diced 1 teaspoon cumin 1 teaspoon chili powder 2 teaspoons sea salt 1 cup fresh or frozen corn Steps: If can beans are used disregard the following. Drain the soaked beans and place in a heavy bottom pot. Add 6 cups of water and kombu seavegetable and bring to a boil. Skim off and discard any foam that rises to the top. Cover beans and simmer for 40-45 minutes. (The kombu is used to help in the digestion of the beans, plus it adds mineral) Heat oil in a medium size pot and add onion and garlic. Sauté until onion is soft and shiny. Add cumin and chili powder and sauté for another 2 minutes. Add squash, carrot, tomato, celery, salt, beans and bean water. Bring to a boil and cook covered for 15-20 minutes. Add corn and simmer for another 5 minutes. Serve chili garnished with cilantro. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 Sharon, I've found that if you use a vegetable peeler it isn't that hard to peel the butternut squash. Just thought I would mention that little tip. I have one of those Good Grip OXO vegetable peelers that you pull down like a razer. http://www.amazon.com/OXO-Good-Grips-1057967-Peeler/dp/B0000DAQ5E/ref=pd_lpo_k2_\ dp_k2a_2_img?pf_rd_p=304485601 & pf_rd_s=lpo-top-stripe-2 & pf_rd_t=201 & pf_rd_i=B000\ 0DAQ46 & pf_rd_m=ATVPDKIKX0DER & pf_rd_r=0KXETA1X2EV83R403GC1 Judy - Sharon Zakhour Wednesday, January 02, 2008 2:45 AM Butternut Squash Black Bean Chili Someone asked about chili recipes recently. I had gotten this recipe and I finally made it up today. It's a hit with my daughter! My notes: - I cut up a good-sized butternut squash. Peeling that raw squash was _hard_ and I have a blister to prove it -- I've carved wood that was easier to cut. Some grocery stores sell butternut squash peeled and diced and it would be easier to start with that and cut it into smaller dice. I usually first roast the squash and the peel comes right off, but this recipe calls for raw. In this case, I had a squash in the house so I started with a squash. I love an excuse to go to the Japanese market and buy a kabocha, so I probably would have done that otherwise.) - The squash I had yielded about 8 cups of 1/2 " dice. So I doubled the recipe - it made a large pot. In the finished dish the squash is soft to the tooth but nicely retains it's shape. - I used 4 cans of organic Trader Joes Black Beans. I also used two 14.5-oz cans of Fire Roasted Diced Tomatoes from Muir Glen. - I used homemade chili powder - I use Donna's recipe from the files. I also add smoked paprika to that and IT IS TO DIE FOR. - I increased the corn in the chili and my daughter felt that the corn really " made " the recipe. (So instead of using 2 cups in the doubled recipe, I used 2 cans of Trader Joes no-sugar-added corn, but frozen would have been equally great.) - I also made the cornbread recipe from Vegetarian Cooking for Everyone by Deborah Madsen. The girls gobbled that up too. (A fabulous book. I haven't made one dud from that book.) Sharon Butternut Squash Black Bean Chili Serves 4-6 Ingredients: 1 cup dried black beans, soaked in 4 cups water for 6-8 hours or 2 cans of black beans 6-8 cups water 1 (3-inch) kombu seavegetable 3 tablespoons extra-virgin olive oil 1 onion, diced 4 cloves garlic, peeled and chopped fine 4 cups diced winter squash ( butternut or kabocha) 1 carrot, diced 2 large tomato, diced or one 14-oz can diced tomatoes 1 stalk celery, diced 1 teaspoon cumin 1 teaspoon chili powder 2 teaspoons sea salt 1 cup fresh or frozen corn Steps: If can beans are used disregard the following. Drain the soaked beans and place in a heavy bottom pot. Add 6 cups of water and kombu seavegetable and bring to a boil. Skim off and discard any foam that rises to the top. Cover beans and simmer for 40-45 minutes. (The kombu is used to help in the digestion of the beans, plus it adds mineral) Heat oil in a medium size pot and add onion and garlic. Sauté until onion is soft and shiny. Add cumin and chili powder and sauté for another 2 minutes. Add squash, carrot, tomato, celery, salt, beans and bean water. Bring to a boil and cook covered for 15-20 minutes. Add corn and simmer for another 5 minutes. Serve chili garnished with cilantro. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2008 Report Share Posted January 2, 2008 I do have a peeler similar to that - it didn't seem sturdy enough but I'll have to try it! Sharon wwjd wrote: > Sharon, > I've found that if you use a vegetable peeler it isn't that hard to peel the butternut squash. Just thought I would mention that little tip. I have one of those Good Grip OXO vegetable peelers that you pull down like a razer. http://www.amazon.com/OXO-Good-Grips-1057967-Peeler/dp/B0000DAQ5E/ref=pd_lpo_k2_\ dp_k2a_2_img?pf_rd_p=304485601 & pf_rd_s=lpo-top-stripe-2 & pf_rd_t=201 & pf_rd_i=B000\ 0DAQ46 & pf_rd_m=ATVPDKIKX0DER & pf_rd_r=0KXETA1X2EV83R403GC1 > > Quote Link to comment Share on other sites More sharing options...
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