Lighten Up!

This unassuming little phrase has become my mantra over the years, both in my life and in my food.  For starters, I lean pretty far to the left on the uptight scale.  What can I say – someone has to be the worrier for the family!  And, though I’ve tried to let go of what I can’t control as I’ve gotten older, those of you who’ve met me, know it’s a work in progress.

As a woman of a certain age, I struggle with lightening up my physical being too.  I’ve worked hard to find exercise that I love and that helps me feel my best.  Walking outside, strength training (or attempting to) and hiding in the back row of an Oula dance class are my latest favorites.

As a home cook, lightening up my recipes has been the easiest transition for me over the years (I gotta start somewhere, right?).  I love the bounty of fresh and beautiful foods available here in MN every day.  I’m a regular visitor to ethnic grocery stores like the wonderful El Burrito Mercado in St. Paul and year round farmer’s markets all over the cities.

This Vegetarian Chili with Butternut Squash is a great example of lightening up a classic.  The squash adds a hearty texture and the smoky Chipotle Peppers in Adobo Sauce add the perfect amount of heat in this easy, delicious chili.  As a bonus, it’s vegan, Paleo and, of course, gluten free.

For those of you embracing Meatless Mondays and/or observing Lent, this Vegetarian Chili makes a wonderful addition to your kitchen table.  I hope you enjoy it as much as we do.

Vegetarian Chili with Butternut Squash

This smokey, hearty chili will please everyone in your house. It's vegetarian, vegan, paleo and, of course, gluten free. This chili is a nice addition to the table for those of you observing Lent too.

Servings 8 people

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

• 1 small butternut squash
• 1 large red pepper or orange or yellow
• 1 large Onion
• 4 cloves garlic
• 1 tablespoon chili powder
• 4-6 large chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 14oz can black beans
• 1 14 oz can white beans
• 1 14 oz can fire roasted tomatoes or regular diced tomatoes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2-3 cups vegetable broth or chicken broth

Instructions

• Cut the squash and remove the seeds with a spoon
  
• Peel the butternut squash. (Trader Joe's sells packages of peeled, cubed butternut squash if you want to save time)
  
• Cut the butternut squash into 1/2" cubes
  
• Chop the pepper. I had some tiny, colorful peppers in the refrigerator and they worked great.
  
• Dice the onion
  
• Chop the garlic
  
• Drain and rinse the beans
  
• Heat the oil in a dutch oven or soup pot
  
• Add the chopped onions, peppers and squash to the pot and sauté until the vegetables begin to soften - about 10 minutes
  
• Add the garlic, chili powder, cumin and cinnamon to the pot
  
• Stir to combine the spices with the vegetables and cook for a couple of minutes to meld the flavors
  
• Grab your Chipotle Peppers in Adobo Sauce (also known as Chilies in Adobo). These are easy to find in the ethnic section of your local grocery store and/or at your favorite Mexican market
  
• Chop the Chilies in Adobo and reserve the sauce
  
• Add 2 of the Chilies, a teaspoon of the Adobo sauce and bay leaf to the pot. I almost always add 6 Chilies in Adobo to the chili but you can easily adjust the spice to your taste
  
• Add the beans, tomatoes and vegetable broth to the pot. Bring the chili to a boil, reduce the heat and simmer for 20 minutes. Taste and add more Chilies in Adobo if you like
  
• Simmer for 20 more minutes or until the squash is al dente and the flavors have melded nicely
  
• Serve with your favorite salad or corn bread and enjoy! This chili only gets better and more flavorful if made ahead. A win-win!
  

Notes

This is adapted from a recipe I saw on Cookie and Kate

Course: Dinner, Lunch

Cuisine: Mexican