Ever have an occasion when you’ve had to bring in a dish to share? At the preschool, we take turns bringing in lunch once a month. This month was my turn. I decided to make Butternut Squash Chili since it’s one of my favorite recipes (adapted from Butternut Chili at Gluten-Free Goddess ) and feeds a lot of people. Not only do I think it tastes great, but it’s so visually appealing with all the colors of the vegetables. Did I mention it’s meatless and gluten-free?
I’m hoping the teachers will enjoy this chili as much as I do. So, here I come with my big pot of chili and announce to the teachers this is our lunch today. I could see the skepticism on their faces. Meatless chili with butternut squash, you’re kidding, right?
Then, the reviews came in – it was delicious! I actually had a friend tell me later that she was afraid to try it. However, since she trusts my cooking, she tasted it. She immediately asked for the recipe – how great is that?
Now, there are a lot of ingredients involved in making this chili. I don’t know about you, but if there’s a lot of ingredients to a recipe, I sometimes feel like a chicken with it’s head cut off and keep wandering around gathering and chopping. So, I’ve developed a system for this recipe to be more efficient:
Measure the spices and set aside.
Chop the celery, red and green peppers and toss into a bowl. Measure 2 cups of squash (add more if you wish). Keep the red onion separate.
Open all the cans. Drain and rinse all the beans together.
Have the prepped ingredients as close as possible as they are all added at the same time after the spices, garlic and red onions are cooked in heated olive oil for 3 minutes.
After all the ingredients are added, bring to a boil and simmer for an hour (or until the sauce is thickened and vegetables are soft).
A delicious meatless and gluten free chili.
- 2 Tbls. extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. ginger
- 1 medium red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, cored, seeded and diced
- 1 green bell pepper, cored, seeded and diced
- 2 cups butternut squash, cubed
- 3 cups vegetable broth, gluten free
- 1 28 oz. can diced tomatoes
- 1 4 oz. can mild diced green chiles
- 2 14 oz. cans black beans, rinsed and drained
- 1 14 oz. can red kidney beans, rinsed and drained
- 1 Tbls. balsamic vinegar (check label to make sure gluten free)
- 1 Tbls. honey
- 1 8 oz. shredded cheddar cheese
- 1 8 oz. sour cream
- corn tortilla chips
Heat the olive oil in a large pot over medium heat. Add the spices and garlic and stir for a minute. Add the onions and stir for three more minutes.
Add the remaining ingredients. Cover the pot and bring to a boil. Lower the heat and simmer covered for an hour for the flavors to meld and the sauce to thicken.
Garnish: Top with cheese, add sour cream and serve with corn tortilla chips.