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Chili with Butternut Squash


A hearty staple for colder weather.  Obviously, ignore the beans part. Also, just FYI – if you’re big on flavor, double the spices and use enough veggies to make enough for lunch the next day. Delicious. Ingredients 2 cups cubed butternut squash 1(in) 1 cup each, chopped onion, red bell pepper ½ jalapeno chili, finely

A hearty staple for colder weather.  Obviously, ignore the beans part.

Also, just FYI – if you’re big on flavor, double the spices and use enough veggies to make enough for lunch the next day. Delicious.

Ingredients

2 cups cubed butternut squash 1(in)
1 cup each, chopped onion, red bell pepper
½ jalapeno chili, finely chopped
6 cloves garlic, minced
1 can (15oz) each, reduced sodium chunky tomato sauce, rinsed, drained red kidney beans
3 cups reduced sodium tomato juice
½ pck (12oz)  ground beef
1 cup each, cubed zucchini, sliced mushrooms
1½ tsp each, chili powder, ground cumin

salt and pepper to taste

lime wedges for taste

Preparations

Saute butternut squash, onions, bell pepper, jalapeno chili and garlic in lightly greased dutch oven or saucepan until crisp tender 8-10 min. Add veg meat and saute for another few minutes. Add remaining ingredients, except salt pepper and lime wedges. heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and stew is thickened 10-15 minutes. Season salt pepper and lime wedges and maybe some avocado to cut the heat.

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