{"id":4430,"date":"2012-11-26T00:30:51","date_gmt":"2012-11-26T06:30:51","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=4430"},"modified":"2012-11-26T00:30:51","modified_gmt":"2012-11-26T06:30:51","slug":"gch-whats-on-your-plate-butternut-squash-vegetarian-chili","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2012\/11\/26\/gch-whats-on-your-plate-butternut-squash-vegetarian-chili\/","title":{"rendered":"GCH: What’s on Your Plate? – Butternut Squash Vegetarian Chili"},"content":{"rendered":"

This is one of our all-time-favorites…Roasted Butternut Squash Vegetarian Chili!<\/b>\u00a0\u00a0\u00a0 <\/b>It is another ‘healthy…but oh-so-yummy<\/em>‘ meal!\u00a0 I cannot tell you how many moving parties we have showed up to with a crockpot of veggie chili.\u00a0 Spring, summer, fall, winter\u2014this fits the bill.\u00a0 You can feed quite a crowd with this recipe.\u00a0 I already have this recipe in the rotation for the week prior to Christmas; maybe that will be the day I wrap presents.<\/p>\n

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Fill out the menu with a simple tossed salad and cornbread. *<\/b>Be sure to check back tomorrow<\/strong> for Shauna Jared\u2019s recipe for cornbread…it was passed down to her from her daddy!*<\/p>\n

1 medium butternut squash, peeled, seeded, chopped (about 1″x1″)
\n3-5 tablespoons olive oil, divided as needed
\n\u00bd teaspoon cinammon and \u00bd teaspoon nutmeg, freshly grated if possible
\n\u00bd teaspoon salt, 1 teaspoon ground black pepper<\/p>\n

1 tablespoon olive oil, additional as needed
\n1 large onion, chopped *\u00a0these veggies should be chopped fairly large, about 1″ x 1″<\/b>
\n1 red bell pepper, chopped *
\n1 yellow bell pepper, chopped *
\n1 green bell pepper, chopped *
\n6-8 baby bella mushrooms, chopped *
\n1 medium zucchini, chopped *<\/p>\n

1 (15-ounce) cans black beans
\n1 (15-ounce) can dark red kidney beans\"\"<\/a>
\n1 (15-ounce) can cannellini beans
\n1 bag frozen white&yellow corn
\n2 garlic cloves, minced
\n1 tablespoon brown sugar
\n1+1\/2 tablespoons chili powder
\n1 teaspoon ground cumin
\n1 teaspoon dried oregano
\n1\/2 teaspoon salt
\n1\/2 teaspoon black pepper<\/p>\n

1 (29 ounce) can of crushed tomatoes, undrained
\n1-2 cups of vegetable broth (start with 1 cup; can always add more)<\/p>\n

Directions:
\nPreheat oven to 400.\u00a0 Line medium-sized,rimmed baking sheet with foil (for easy clean-up). Mix chopped butternut squash with 1 tablespoon olive oil, cinammon and nutmeg.\u00a0 Pour onto foil-lined baking sheet.\u00a0 Bake for 15 minutes.\u00a0 Remove from oven and set aside.<\/p>\n

Turn crockpot on HIGH.\u00a0 In a large saute pan, lightly brown the veggies (peppers, onion, mushrooms, zucchini), approximately 4 minutes per batch. As the veggies get done, they can be poured into the crockpot.\u00a0 Don\u2019t overcrowd the saute pan; put only as much as will cover the bottom of the pan.\u00a0 The veggies can be cooked together in any combination.\u00a0 Add additional olive oil as needed.<\/p>\n

In the meanwhile, open the cans of beans, pour into a colander, rinse with warm water and set aside to drain. Also, the frozen corn can be place in a microwave-safe bowl and warmed for 3-4 minutes.<\/p>\n

Once the veggies are sauteed and in the crockpot, stir in the seasonings (garlic through black pepper).\u00a0 Then add the crushed tomatoes and broth; mixing well. Finally, gently stir in the butternut squash.\u00a0 Cover crockpot and walk away for 2 hours.\u00a0 Reduce heat to low and give a good,\u00a0 quick stir; cook on low for an additional 2-3 hours.<\/p>\n

* Note: the veggies for this recipe should be chopped fairly large, about 1″ x 1.”<\/p>\n

There are lots of ideas for topping chili (when I asked Robert what his favorite topping was, he said “How many can I have?”)\u00a0 Usually, I will put out a tray of small bowls filled with a variety of the following.\u00a0 Let me know if you can think of others!\u00a0 And because this recipe is made from scratch, has natural ingredients, and little fat\u00a0,\u00a0keeping it\u00a0healthy…but oh-so-yummy<\/em> the toppings are where you can splurge just a little bit!<\/p>\n

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