As promised, here is the recipe for that fall chili with butternut squash I made a couple of weeks ago. I may not be the most timely on my posts, but if I say I’m going to do it, I do it😉!!! I also added videos on how to soak and sprout dried beans making them less inflammatory on the body and of course easier on the budget! Dried beans are so much cheaper than canned .
1 sm/med butternut squash, peeled, seeded, and cubed .
1 onion, diced .
2 cans diced tomatoes, undrained
4 cloves garlic, minced .
2 bell peppers (or peppers of your choice), diced .
1 c corn .
3 c soaked, spouted, & cooked beans (choose 3 varieties) OR 2 cans of beans .
4 c broth (I used my homemade chicken broth) .
1 tbsp chili powder .
1 tbsp cumin .
1 tsp cinnamon .
2 tsp oregano .
2 tsp coriander .
In a large pot or Dutch oven, sauté onions & squash for 5-10 minutes. Add garlic and peppers, sauté for another 5 minutes. Add broth, corn, beans, tomatoes, and seasoning. Simmer for 30-45 minutes. If preferred, you can put all the ingredients into a crockpot at the end and simmer on low for an hour or 2 .