Chili with Butternut Squash and Swiss Chard

It’s officially cold!!  Time for big pots of slow-cooking, yummy goodness.  Like a big bowl of chili!  The chili I make these days has come a long way from when I first started cooking.  Back in the day, it had big chunks of meat in it.  Then I switched to ground turkey because everyone said it’s much better for you; lower in fat, leaner protein…but I had not yet learned about what conventional turkeys are fed and the ridiculous amount of GMOs in these little birds.  Today?  Today I make chili with beans and veggies.   Why did it take me so long to figure this out?  Everyone in the family eats it all up, and we don’t miss the meat!  And hopefully, neither will you!

Chili with Butternut Squash and Swiss Chard

Chili with Butternut Squash and Swiss Chard

  • 1 Onion, chopped
  • 1 Green Pepper, chopped
  • 2 Celery Stalks, chopped
  • 2 Carrots, chopped
  • 2 Cloves Garlic, minced
  • 1 Small Butternut Squash, peeled and chopped
  • Dash of Cinnamon
  • Dash of Cayenne
  • 2 tsp Chili Powder
  • 1 Tbsp Cumin
  • 4 Tomatoes, chopped
  • 3 Cans of Beans (look for BPA free lining!!)  I used 2 kidney beans and 1 pinto
  • 2 cups Vegetable Broth
  • 2-3 Large Swiss Chard Leaves, chopped or torn

Saute the onion, pepper, celery and carrot in a splash of Extra Virgin Olive Oil for about 10 minutes.  Add the garlic and butternut squash and cook for another 2 minutes, stirring constantly.  Add the spices and stir.  Add the tomatoes, beans and broth, simmer for about 20 minutes over low heat.  Add the swiss chard and cook another 5-10 minutes.  Serve with a few roasted pumpkin seeds.

IMG_4097Just the smell of these veggies cooking in a pot makes my tummy happy!

IMG_4098This was a rather small butternut squash from the farmer’s market.  You might only need half if using a much larger squash.

IMG_4101Once the veggies are soft, add the butternut squash and garlic.  Then after a couple minutes stir in the spices.

IMG_4102Add some protein, tomatoes and stock.  Let this hang out for awhile.

IMG_4103Then bring on the swiss chard and let it wilt for a bit.

Chili with Butternut Squash and Swiss ChardI topped mine with a few roasted pumpkin seeds for a little crunch.

Whitney

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Dinner, Vegan, Vegetarian, Veggies , , , , , ,

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