Real Food, Real Fast: Chili

One of the reasons I love the fall is because there are so many delicious foods that basically cook themselves. Chili is one of them.

I love when you can warm your body, soul and your home with a meal. Usually this requires the oven, but in the case of soups, a stovetop does the trick. Chili is basically a thick soup to me and my version includes a roasted vegetable as well (butternut squash)!

Preheat oven to 400. Slice your butternut in half (the seeds easily scoop out after roasting). Place cut side down on foil and roast for about 45 minutes - depending on the size of your squash. You’ll know it’s done when it easily smashes with a fork.

While that’s roasting…

Chop onions and sauté in olive oil until translucent. Add seasonings: oregano (1-2 tsp), smoked paprika (1 tbsp), turmeric (1 tsp), black pepper (1 tsp), chili powder (to your liking) and salt (I start with 1 tsp and add more as I cook). Add 1 large can crushed tomatoes. Add in your bean selection. I usually use black beans (2-3 cups) and aduki beans (about 1 cup). I usually soak dry beans overnight, but you can use dry beans if you have enough time for them to cook (something like 6 plus hours). I still cook my chili in a regular (not insta) pot. Alter the recipe according to your tool. Add in enough vegetable stock to cover the beans and allow to cook on low heat. Check every so often in the beginning to ensure there’s enough liquid. Add stock as needed. Taste for salt along the way.

When the butternut is done, discard the seeds and add the flesh into the chili. Mix well until it is thoroughly combined.

Enjoy!

Note: We eat chili as is, but when there’s not a lot left over, I serve it over some lentil pasta with raw onion and pickled jalapeños! Or, freeze half and make your own frozen dinner for later.