Never mind that I have only cooked on holidays during the last twenty years. Never mind the fact that I do not have a dishwasher. I am cooking and have found a dish that will be a staple. Excuse the storage container. I could have made it much more appealing in a regular dish but then I would have had to wash one more dish, by hand. Forget that!
This is Butternut Squash & Black Bean Chili. Anything I tried to do with these winter squashes has been sweet, when I was going for regular meal food. But, in this recipe, the Butternut Squash took on the chili flavor, like tofu does. I took one bite and felt so satisfied.
I found the recipe by googling for winter squash and, sorry to say, did not keep the link. I did not have all the ingrediants they wanted, so I will post the altered recipe here. I am also cutting every recipe in half now so that I am not throwing out as much food when I don’t like it.
So, here is my version of Butternut Squash and Black Bean Chili for VEGAN NO OIL
1 medium onion diced and sauted with
1 clove garlic
1/2 cubed butternut squash
When browned and soft, add:
1 can black beans, drained and rinsed
1/2 can tomato sauce
1 T chili powder
Vegetable broth to thickness you want
pepper to taste
Simmer 15 minutes.
You can even serve this in a mini pumpkin. That would have made a great picture.
What I did not have was cumin or smoked paprika.
They used 2 cups vegetable broth, but I like thick chili and used maybe 3/4 cup.
I am happy too that eating this way has resolved a gnawing feeling that I often have, at night, in my stomach. Day one and two were agonizing and by day three, it seemed relatively easy. Anyone have a dishwasher for sale, cheap?
Here, also, is my “Simple No-Tahini Hummus.” It’s not as spreadable as it should be, but grandson said it tasted good. I just have to figure out what to do with it.