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Posts Tagged ‘chili’

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Ahh, christmas. It’s right around the corner. How many of you are excited? How many of you are ready??

That is not me at all. Let me tell you a little bit about my relationship with christmas- we normally dont get along. I like christmas the week of Christmas but i spend the weeks leading up to it resembling Grouchy Cat:

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from Tardthegrumpycat.tumblr.com

I think we’re twins. LOL

BUT this year was different. I had a mission! I was going to make all my Christmas gifts by hand which means 1. No/minimal mall craziness. Thank gosh! 2. getting to try all the fun projects I’ve pinned on pinterest. Super exciting! and 3. All this Christmas project-ing would help me get into the holiday spirit!

Yeah well, I’m here typing this blog on my smart phone, at 1 am, in the dark, under my comforter because I forgot there would be a 4th component to handmade gifts- finding time to make it all! I’m just a wee bit behind on my to do list…and by a wee bit, I mean I don’t have one single project completed. And I just can’t sleep thinking of all the things I need to do! And all the work things i need to do! And my social life that needs fixing. Eek!

On the plus side, I managed to find some time to make some food- finally. A girl can’t make Christmas cards til 1am on an empty stomach! Or in this case, watch the Monday Night game without something hearty!

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Butternut Squash Chipotle Chili with Avocado
minorly tweaked from Cookie and Kate
Serves: 4

Ingredients
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped (or equivalent jarred roasted red peppers)
  • 1 small butternut squash (less than 1 1/2 pounds), peeled and chopped into small cubes
  • 4 garlic cloves, minced
  • 2 tablespoons coconut oil
  • ground sea salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2+ tablespoon chopped chipotle in adobo* (I used 1 of the chipotle peppers in the can which was about 3/4 TBS)
  • 1 bay leaf
  • 1/4 teaspoon ground cinnamon
  • 14-ounces canned fire roasted diced tomatoes, including the liquid
  • 2 cans of black beans, rinsed and drained
  • 2 cups vegetable broth
  • 2 TBSP tomato paste
  • 2 cups finely chopped kale (optional)
  • 2 Avocados from Mexico, diced
  • cilantro (optional, for garnish)
  • Field Roast Chipotle vegan sausage (optional)
  • 3 tortillas, flour or corn (I used flour because it’s what I had)
 
Instructions
  1. In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of coconut oil on medium-high heat. Stir the ingredients every few minutes so they can cook evenly.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices (salt, chili powder, cumin, chipotle, bay leaf and cinnamon) and stir, cooking one or 2 more minutes until fragrant. Add all the canned ingredients (tomatoes, black beans, broth, tomato paste). Cover for about one hour, stirring occasionally. After 40 minutes, stir in the chopped kale if you are using it. After 1 hour, taste test for spice level and add more chipotle if desired.
  3. By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit, producing the hearty chili consistency
  4. To make the crispy tortilla strips: Pre-heat oven to 350 degrees. Cut the tortillas into thin little strips, about 2 inches long and place on a non-greased cookie sheet.  Brush the strips with some oil ( I ran out of olive oil so half had coconut oil and you couldn’t tell the difference). Sprinkle with salt, spritz with a lime (optional) and toss. Spread into a single sheet with minimal over lapping. Bake for about 15 minutes, until the strips are crispy and turning golden, flipping the strips over once at the half way mark.
  5. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I sauteed up some Field Roast Chipotle vegan sausage and served on top of the chili as well and it was delicious. You don’t want to cook the vegan sausage in with the chili cause it will get super soggy and lose it’s flavorings.

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This comes together insanely fast. There a minimal veggies to cut (I may have bought my butternut squash pre-cut cause I have no sharp knives and because I had 800 crafts to do) and then you practically dump it all in a pot and walk away. It’s perfect for the holiday season when multi-tasking becomes 100% necessary but you want something warm and filling to hold you over.
 
My goal tonight: Start gift wrapping what I can and finish my Christmas cards! How is your christmas preparations coming along?
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BBQ Chili

 

Within the last few weeks, one of the posts that got the most hits was the BBQ Tofu Pitas. One can conclude from these statistics that either you A. Really like BBQ or B. you were really bored on January 5. Chances are its the latter but I’m just going to pretend that your obsession with BBQ sauce is as pathetic as mine.

I could have said C. really like tofu, but let’s be honest. No one really likes tofu. It’s just kind of a wiggly mass of soy you use as a vehicle for awesomeness like BBQ.

Now, since I’m banking on A. being the reason that that post got so many hits, one can hypothesize that by posting this BBQ chili recipe, that it will also get above average hits per day.

Clearly, I was super good at science…

BBQ Chili
directly from Oh she glows, because this recipe was too frickin’ good to change!
serves 5
 

ngredients:

  • 1 tsp extra virgin olive oil
  • 1 sweet onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2.5 tbsp chili powder, or to taste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • 1 1/4 cup dry/uncooked black beans*
  • 6 cups vegetable broth
  • 1 (28-oz) can diced tomatoes, liquid drained
  • 2 tbsp tomato paste, to thicken
  • 1 tbsp chia seeds (or ground flax), to thicken (I used ground flax)
  • 1 cup frozen corn
  • 2 tbsp your fav BBQ sauce (I used  1/4 c. Bone Suckin’ Sauce)**
  • 1/2 tsp kosher salt, or to taste
  • couple handfuls of chopped spinach, or other greens like collard, kale, etc (I used baby spinach)

1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.

2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.

3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked.

4. Add the dry black beans, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.

5. About 15 minutes before it’s done cooking, stir in the flax, corn, and chopped greens. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.

Note: You can probably use canned beans, but you won’t need as much broth. I would add it slowly.

*Oh She Glows original recipe called for 1/2 c. dried black eye beans and 3/4 cup of black beans. I couldn’t find dried black eye beans anywhere in whole foods so I just used black beans. I think it worked really well. There’s so much going on in the chili, one type of bean was not a problem.

Also, I think I’m a total dry bean convert! Yes, I had to soak them over night but how is that any different from remembering to take the chicken out to thaw for dinner or something? They were so fresh and had a nice bite to them and weren’t slimey at all. I’m totally switching to dry beans…you know…until I grow super lazy and stalk up on cans…

** I’m OBSESSED with Bone Suckin’ sauce. OBSESSED! I just needed to repeat that incase you missed it capitalized the first time. It taste JUST like the McDonalds BBQ which I never get to eat anymore because I would rather commit some heinous crime then eat there. But, their BBQ sauce was always my favorite. I liked to get french fries at Burger King and BBQ sauce at McDonalds. It totally worked! The only thing about this Bone Suckin’ Sauce (which despite the name is totally vegan) is that it is thinner then most BBQ sauce so I added 1/4 c. into the chili…and then I may  have added a few more TBSP to each bowl of this I ate because I love it so much…and then I may have had a spoonful one night at like 12 pm when I was aimlessly meandering around the kitchen for something to eat.

I’m weird though, so I wouldn’t recommend doing that.

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