While my neighbors were screaming next door over some football play, I decided to honor their excitement by making chili. I get antsy following recipes so combined a couple for vegetarian chili and worked with the spices I had on hand. It came out delicious and was a perfect supplement to watching
football Boardwalk Empire. And I have plenty of leftovers for the week.
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 1/2 cups butternut squash, cut into 1/2'' chunks
1 tablespoon cayenne pepper (in substitute of chili powder)
1 tablespoon cinnamon
1 lb canned black beans, rinsed and drained
2 cups organic vegetable broth
1 cup canned crushed tomatoes
(Cheddar cheese: optional)
Heat olive oil in a large pot, add onion and garlic, saute for about 10 minutes. Add butternut squash and spices, cook for about 2 minutes. Add beans, broth, and tomatoes, bring to a boil. Reduce the heat and cover for 20 minutes or until the squash is tender (can take a bit longer). Allow the chili to stew longer if it is still too liquid-y for your liking.
Serve hot with some grated cheddar cheese on top.