Confession: I’m bad at meal planning. Unless I have a craving or a recipe I want to try, on a typical week I will go to my local grocer, get lost, and end up buying whatever’s on sale.
For the past few weeks, butternut squash has been on sale non-stop. SO, in addition to a dope burrito recipe this month, you can have this tasty vegetarian chili recipe, because spring hasn’t come to Montreal yet, and there’s something warming and comforting about a big, spicy bowl to keep you company as you sob about why spring is taking so damn long.
Don’t be afraid of the cocoa, beeteedubs. It adds DEPTH OF FLAVOUR.
Butternut Squash Veggie Chili
1 tbsp. oil (I used coconut, but do what you want)
1 cooking onion, diced
3 cloves garlic, minced
2 tbsp. cocoa powder
1 tsp. chili powder
2 tsp. smoked paprika
2 tsp. cumin
1 tsp. oregano
Salt and pepper to taste
1 butternut squash, peeled and cubed (4 cups or so)
2 c. red kidney beans, cooked
2 c. black turtle beans, cooked
1 can diced tomatoes
4 c. vegetable stock (or water)
1. Set a large pot over medium heat. Add oil, garlic, and onions, stir to coat, until fragrant and the garlic is lightly toasted.
2. Add the spices (cocoa included!) and stir to coat and toast. When they’re smelling great but not burning, add in the butternut squash and stir. Salt and pepper at will!
3. Add beans, tomatoes, and stock or water. Bring to a simmer until chili thickens slightly and squash is fork tender.
4. Serve with sour cream, or hot sauce, or cheddar cheese, or avocado, or nacho chips, or SMARTIES for all I know. I ain’t the boss of you.