My crafting and family life journal

Garden Harvest Chili

It turned out to be a very snowy day today, the type of day that will drop white stuff well into the night, so I decided to make some chili for dinner instead of our standing Friday night pizza.  The following is our favorite vegetable chili. It is even better served with some gluten-free cornbread (I will post the cornbread recipe in a couple of days).

Ingredients

  • 1 sweet red pepper, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups cubed peeled butternut squash
  • 1 28-oz can diced tomatoes
  • 2 cups diced zucchini
  • 2 cups cooked black beans
  • 1 cup whole kernel corn
  • 1/4 cup minced parsley

Directions

Saute red pepper, onion and garlic in oil until tender. Stir in chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover ans simmer for 10-15 minutes or until squash is almost tender. Stir in remaining ingredients; cover and simmer 10 minutes more.

 

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