It’s quite an accomplishment for me, but I actually wrote down a recipe. When I bake I document my recipes, but most of the dinners I make are on the fly. I look at what we have and put it together. Or I get an idea in my head and buy ingredients at the store and make it up as I go. Not good for trying to be a food blogger.
So this Halloween I made a conscious effort to record how I made the same two chilis I’ve served for the last several Halloweens, turkey and black bean, and butternut squash and spinach. I used Trader Joe’s butternut squash from a bag and black beans from a can.
Here is the butternut squash recipe and I’ll post the turkey recipe tomorrow. It’s very easy and people love it.
Easy Butternut Squash Chili
½ large onion, finely chopped
3 cloves of garlic, crushed
1 can Trader Joe’s Roasted Tomatoes with Green Chilis
24 ounces butternut squash in cubes
12 ounces spinach
3 cans black beans
Saute the onion and garlic in a tablespoon of olive oil. Once the onions are soft add the tomatoes and butternut squash. Cook until butternut squash is slightly soft. Add spinach and cook until wilted. Add beans and cook together for at least an hour. I usually transfer to a slow cooker for at least 4 hours. Add salt and pepper to taste. If you like more spice, add ½ teaspoon chili powder. Serve on its own or with shredded sharp cheddar cheese.
