Vegetarian Butternut Squash Chili

It has been a cold winter so Jvee and I were in need of hearty comfort food. We’ve also been busy so it needed to be quick and easy. It is low calorie, vegetarian, and full of fiber and protein. It makes a pretty big batch that can easily feed up to 8 people. It freezes and reheats exceptionally well. Definitely one of my favorite things to make. Well…Jvee makes it. I usually watch and act as a backseat driver.

This is a recipe that sort of evolved over time and this is our favorite version. You can use pumpkin, sweet potatoes, acorn squash, or even parsnips but butternut squash is just SOOO GOOOOD. Sometimes we’ll even add vegetarian ground meat, but whatevs, it’s up to you. We’ve tried them all and they’re all delicious.

Jvee took the time to write up the recipe for us. Here it is!

You’ll need:

1 large onion
1 green bell pepper
1 tbs chopped garlic
1/2 large roasted butternut squash
1 small can diced green chiles
28oz can crushed tomatoes
1 can cannalini beans
1 can kidney beans
1 can vegetarian refried beans
2 palm fulls (to taste) chili seasoning (we use Williams-Sonoma)
pinch of cinnamon
salt and pepper to taste
Olive Oil

Cut butternut squash in half length-wise and roast at 400 degrees until cooked. Dice the onions and peppers and sauté until the onion is translucent. Add garlic, and sautee for a couple of minutes, then add the diced green chiles. Next, add the cinnamon and chili powder. Stir for about a minute and add the crushed tomatoes, cannelini beans, refried beans, and kidney beans. Add salt and pepper to taste (about two teaspoons of salt, one teaspoon of black pepper to start), and simmer for about 30 minutes on medium-high heat, stirring frequently. Finally, add the roasted butternut squash, stir, and simmer for another 15 minutes. Top with your favorite toppings!

 

Mushroom Shallot Risotto Recipe

It’s getting dark earlier and the weather is cooling down at night. What does that mean? Good TV and comfort food! Last night we made Mushroom Risotto and it seriously hit the spot.

Risotto is actually very easy to cook. It’s as simple as following the directions on the box and adding in some of your favorite ingredients. Butternut Squash, Lemon-Asparagus, and of course Mushroom. I love to make them all. It’s a great side dish with grilled chicken (as shown above) or as a vegetarian meal. Let me try to write up this recipe as accurately as possible…

Ingredients:

1 1/2 cups Arborio rice

1/2 lb (one standard container) of cremini mushrooms

3/4 cup chopped shallots

32 oz vegetable or chicken stock

1/4 cup shredded parmigiano-reggiano

Salt and Pepper

Olive Oil

Directions:

Sautee mushrooms with 1 tbs olive oil and pepper. Set aside.

Start heating your stock in a small sauce pan.

In the same pan sweat the shallots with more olive oil, salt, and pepper over medium heat for about 5 minutes or until translucent.

With your pan still on medium, add your arborio rice with a tiny bit more oil if necessary. Keep stirring until the rice starts to get translucent – around 2-3 minutes. Add hot stock 2 laddle fulls at a time. Keep stirring until it’s absorbed and then add more stock until it is gone. Cook for about 20 minutes until the rice is cooked and creamy. Just follow the directions on your box.

Add your mushrooms and heat throughout. Remove from heat and add cheese. Top with a little more cheese and parsley. Enjoy!