Posts Tagged ‘ Chili ’

Butternut Squash Chili in a Crock Pot

I love when I find a recipe that my husband enjoys without commenting on the lack of meat protein.  I was surprised to find out that this was one of them.  As far as I know he’s not a big fan of squash but he happily ate this meal including a second helping as well as leftovers later in the week.  That makes it a hit in my book!  Another great thing is that this is a vegan and gluten-free dish.

I wish I had taken a picture of this because it’s actually a very pretty chili.  It’s quite colorful with the dark red sauce, bright orange squash, and the assortment of beans and peppers.  However, having assembled it one day and completing it the next I totally forgot.  It’s been a crazy week for me.

I’m sure I’ve mentioned that I’m starting a new job.  I’m in the process of becoming an insurance claims adjuster.  A few weeks ago I had to go through a course to get my state license.  That was tough enough.  Now I’m in training to learn how to actually do my job.  For the first time in my life I feel at a disadvantage and I’m trying to figure out if it’s age related.  It definitely feels like those in their 20s and 30s are catching on quicker than us older 40 somethings.  I am enjoying the process I just wish it would come to me a little quicker.

With that said, I don’t remember the last time I was so grateful for the weekend!  I’m considering a trip to the beach while my husband is thinking about chores around the house!  Perhaps we’ll barter for a day of each.  In the meantime I’ll be looking for something new to make using some of the 2 bags of barely I have.  Another sign of aging, I  bought 1 bag this week and realized that I already purchased barley last week.  If you have a great barley recipe for me, please share!

Ingredients

1 medium butternut squash peeled, seeded and cubed into 1/2 pieces

1 28 oz can tomato sauce

1 28 oz can Bush’s Pinto Beans in Chili Sauce

1 28 oz can Black Beans rinsed

1 large onion chopped

2 cloves of garlic chopped

½ to 1 whole jalapeno finely chopped (depending on personal taste)

1 red or green pepper chopped

A few shakes of Tabasco Chipotle flavor

Pepper, Chili powder, and cumin to personal taste

Vegetable or Canola oil just a few teaspoons

Optional grated cheddar or vegan cheese to top

Directions

The night  before, or early in the  morning:

In a large pan saute the butternut squash in oil for a few minutes  on medium high and then add the onion and jalapeno and pepper

Saute 2 until onion becomes translucent and add the garlic, saute 1 more minute

Turn heat off and add sauce, beans and seasoning, stir well

Add a little water, tomato juice, or broth to bring to your desired consistency, I like it thick so I use very little

Transfer mixture to your crock pot.  Refrigerate over night if needed

Place in crock pot on either low heat for the entire day or if possible high heat for several hours and then more to low once heated through and the squash is tender.  We had it on high for about 4 hours and low for 2 hours before serving

Season to your own taste, and serve with cheese if desired

If cooking on a traditional stove use the same steps but simmer until the squash is tender

Enjoy!

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Vegan Buffalo Wing Chili

I woke up this morning to it being 28 degrees outside and only 60 degrees inside my house.  In Florida that is considered quite cold.  It was also a problem because my thermostat was set to 68 and my heater obviously not working.  After bundling up I decided that this would be a great day to make some chili.  Nothing warms you up better than some spicy food.  In the meantime a repair guy came and and fixed the unit so we have warm food to go with our warm house.  All is good.

Ingredients

1 package of Gardien Buffalo Wings defrosted and diced into ¼” pieces

1 28 oz can tomato sauce

1 28 oz can Bush’s Pinto Beans in Chili Sauce

1 28 oz can Black Beans rinsed

2 cups cooked brown or white rice

1 onion chopped

2 cloves of garlic chopped

½ to 1 whole jalapeno finely chopped (depending on personal taste)

A few shakes of Tabasco Chipolte flavor

Pepper, Chili powder to personal taste

Vegetable or Canola oil just a few teaspoons

Optional grated cheddar or vegan cheese to top

Directions

In a large pan saute the onion and jalapeno in oil on medium high heat

Add the chopped Buffalo Wings once onions are translucent

Saute 2 minutes and add the garlic, saute 1 more minute

Lower heat to medium and add sauce and beans, stir well

Stir in rice using as much as needed to make a thick hearty chili

Let simmer for about 20-30 minutes adding the Chipolte Sauce

Season to your own taste