I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”
Well, ok, if you feel that strongly about it!
Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
1 T butter
1 T plus 1 t olive oil, divided
2 carrots, chopped
6 cloves garlic, diced
1 shallot, chopped
1 T lemon juice, divided
1 T maple syrup
dash t cayenne
1/4 t red pepper flakes
pinch cumin
1 t plus 1/4 t salt, divided
1/4 t pepper
1/2 T apple cider vinegar
2 1/2 C vegetable stock
2 1/2 C black beans, cooked
1 T parmesan cheese/serving, grated, for topping
lemon wedges, for topping
1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Cook bacon. Drain on paper towel and discard grease. Set aside.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
1 T olive oil
4 C dried 8 bean mixture, soaked overnight, and rinsed
1 large shallot, chopped
1 carrot, chopped
2 cloves garlic, diced
pepper, to taste
pinch cayenne
pinch ginger
1 bay leaf
3 T balsamic vinegar, divided
4 C stock (chicken, veggie, or beef)
4 C water
4-6 C stock or water, as needed
2-3 T lemon juice
1/2 to 1 t salt
1 T dried parsley
Instructions
Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
2 parsnips, sliced lengthwise in 1/4″ slices
1 t olive oil
tiny pinch salt
tiny pinch pepper
pinch smoked garlic sea salt (or regular sea salt)
1/2 T butter
1 T honey
Instructions
Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.
