Revolutionary Recipe: Butternut Squash Veggie Chili

Per Serving 255 calories

Fat 2 g

Carbs 53 g

Protein 12 g

8

Ingredients

• 2 1/2 cups dried kidney beans, cooked (7 cups cooked, about 4 cans worth)
• 2 cups dried black beans cooked (6 cups cooked, about 3 cans)
• 8 cups butternut squash, about a 2-3 pound squash
• 2 cups carrots
• 3 cups onions
• 3 cup peppers (we use frozen from our garden this summer, but use whatever you have)
• 3 tbsp minced garlic
• 2 tsp kosher/sea salt (or more to taste)
• 4 tbsp chili seasoning (we make our own blend*) or more depending on how spicy your blend is
• 2 tsp cumin
• 2 tsp ground coriander
• 1 quart of canned tomatoes, or a 28/32 oz can, or 4 cups of fresh
• 1 gluten free beer or hard cider (optional)
• Additional water if needed
• Optional:2 cups organic frozen corn
• For Serving: some siracha, fresh scallions and a few avocado slices if desired

*Chili Seasoning

• 2 tbsp smoked paprika
• 2 tbsp cumin
• 1/2 tbsp garlic powder
• 1/2 tbsp ground chilies or red chili powder (this is the pure stuff)

Instructions

1. Place all ingredients into pot at once, simmer on low, until liquid is absorbed, and chili has cooked down, about 1 1/2 hours.
2. Serve over brown rice and topped with avocado slices and hot sauce, if desired.

Notes