We just love Chili here at home, so to make a variation to the original recipe and also to vary the Chicken Chili we sometimes make this incredible Vegetable Chili.
The sweetness of the butternut squash made it so different, but equally delicious!
Vegetable Chili
Ingredients:
- 1 large onion, chopped
- 1 tbsp olive oil
- 1lb (450g) pumpkin, cut into large cubes
- 3 carrtos, cut into medium cubes
- 3 celery sticks, sliced
- 2 cans tomatoes
- 1lb (450g) pinto beans, cooked and drained
- 1 tbsp chili powder
- 1 tbsp cumin powder
- For serving (optional): grated cheddar cheese, sour cream and fresh cilantro, chopped
Instructions:
- In a large pan heat the olive oil and cook the onions. Add celery, carrots, and squash. Cook for 5 minutes.
- Add the remaining ingredients, cover the pan and let it and simmer for 30 minutes, stirring every 10 minutes. Add salt and pepper to taste.
- Place chili in individual bowls and garnish with sour cream, cheese and cilantro (optional).
Comments
No Comments