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March 11, 2018

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Recipe round up: Butternut Squash Chipotle Chilli

December 27, 2017

Pictured is a little lunch action! The banana bread is actually on her site as well.  

 

~ Well-loved and well-tested recipes from around the internet and in my cookbook collection ~ 

 

 

Kathryne Taylor is the queen of vegetarian recipe development. I seriously don't know how she does it. Cookie and Kate is her website, and if you haven't checked it out, I would highly recommend you do. 

 

I am a ferocious recipe anarchist. I never seem to follow recipes because I'll think of some other way I'd like it, or I just use a recipe as a jumping off point. But Kathryne's, I almost never veer off book, because she nails it every damn time. 

 

This chilli is without a doubt my favourite vegetarian version.  Warming, a little spicy and devoid of gluttony.  Which I am absolutely needing right now. As a side note, you know you're doing something right when you actually MISS your normal, healthy-ish routine over the holidays.  

 

Bring on the vegetables. I'm ready. 

 

As a side note, I promise to start adding some non-southwest flavours in here soon. I worked at a Mexican restaurant for a really long time, and I may or may not be addicted. The first step is admitting it, right? 

 

Butternut Squash Chipotle Chili

Recipe by Kathryn Taylor, of Cookie and Kate

 

Ingredients:
  • 2 tablespoons olive oil

  • 1 medium red onion, chopped

  • 2 red bell peppers, chopped

  • 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes

  • 4 garlic cloves, pressed or minced

  • 1 tablespoon chili powder

  • ½+ tablespoon chopped chipotle pepper in adobo (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)

  • 1 teaspoon ground cumin

  • ¼ teaspoon ground cinnamon

  • 1 bay leaf

  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans

  • 1 small can (14 ounces) diced tomatoes, including the liquid

  • 2 cups vegetable broth (or one 14-ounce can)

  • Salt, to taste
    Optional additional garnishes: Chopped fresh cilantro, avocado, crispy tortilla strips 

Directions
  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.

  2. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.

  3. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally.

  4. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.

  5. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Remove the bay leaf and add salt to taste.

 

Enjoy!!

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