You know those hellish winter Mondays, when you get home after a long day at work and it’s too cold to go out again to get groceries, and you’re really craving an elaborate comfort meal but it’s already way past dinner time?
Today was one of those days, but thanks to quick thinking and Rochon Garden’s CSA vegetable box, we were able to throw together a slapdash winner for dinner.
South meets Mid-East at delicious
With the cold weather coming, my partner and I wanted to make something to warm our toes. I remember when my mother used to make chili as a child. It was the standard – ground beef, onions, red kidney beans and tomatoes – but always delicious, regardless of my aversion towards ground beef even as a kid. As an adult I wanted to make something with LOTS more veggies in it. It was my first ever attempt at cooking butternut squash, and I’m SUPER happy I did. It is delicious in this recipe – even if you’re not a squash lover (mother). One issue I had with the hard, oddly (funny) shaped squash, is that it left a thin film on my hands that took quite a very scrubs to get off. Has anyone else ever experienced this? Or have any idea why this happens? Next time I may just have to wear gloves!
This recipe serves 6-8 people:
3 tblsp. olive oil
1 spanish onion
3 cloves of garlic, minced
1 tblsp cumin
1 tblsp coriander
1 tsp chili powder
Cook the onion in the olive oil in a pan until translucent. Add the garlic. Cook for a minute. Add the spices cook for another 2-3. You may want to use a bit of water to lift up all the spices from the pan, but after I let them cook for a minute they came up fine.
Add the onion and spices to a crock pot with the rest of the ingredients:
1 medium zuchinni, sliced thin into quarters
1 large pepper, chopped
1 can of diced tomatoes with juice – 28 ounce can
1 can of black pinto beans (drained and rinsed) – about a 15 ounce can
1 can of red kidney beans (drained and rinsed) – about a 15 ounce can
2/3 cup tomato paste (6 ounce can)
3 cups butternut squash, peeled and chopped into cubes – HOW TO
3 cups of veggie stock
1 tsp salt – or to taste
Stir everything together and then cook on HIGH for 3-4 hours, or on LOW for 6-8 hours. Serve with some yogurt and shredded cheddar if you’re so inclined… I know I was!
Recipe Update: Veggie Chili Meets Pumpkin