Squash Chili

The cooler weather is here (we are only getting to 65 degrees Fahrenheit in Southern California – HaHa ) which means it is a great time for some chili.  This Squash Chili is a great vegetatian recipe.   Enjoy!

 

2 tsp. Olive or vegetable oil
1 yellow onion, peeled & chopped
3 garlic cloves, peeled & finely chopped
3 c. diced butternut squash
2 to 4 Tbsp. Chili powder
½ tsp. Dried oregano
1 to 2 tsp. Ground cumin
1 tsp. crushed red pepper flakes
¼ to ½ tsp. Cayenne
¼ c. water
16 oz can black beans, drained & rinsed
2 16-oz cans dark red kidney beans,drained & rinsed
2 28-oz cans diced tomatoes
2 small zucchini, chopped

 

Put a large pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it’s hot add the oil. Add the onion, garlic, butternut squash, chili powder, oregano, cumin, red pepper flakes and cayenne. Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time, if it looks dry, add the water.

 

Add the beans and tomatoes, cover the pot and cook, stirring occasionally for 30 minutes. Add the zucchini and cook, uncovered,for 30 more minutes. Set aside to cool.

Easter is Almost Here

Easter will be here on Sunday, April 8^th. I don’t have any small children around so I won’t be making Easter baskets. I may still make some Bunny Cookie Pops just for the kid in all of us. This year we will be having a baked ham, Sweet Potato Gnocchi, Vegetable Casserole and a Summer Salad. For dessert I’m thinking maybe a Bunny Cake and/or Cheesecake depending who is coming over for dinner

I am buying a ham at the grocery store but will not be getting the spiral cut ham as it is almost twice as much per pound. In the next couple of days I will be posting recipes for the other menu items so you can give them a try. Today we’ll start with the Summer Salad recipe.

Summer Salad

4 c. torn mixed greens
15 oz. Can dark red kidney beans, drained
11 oz can mandarin oranges, drained OR 1 med. Orange sectioned
1 c. chopped celery
1 c. shredded carrots
¼ c. sliced green onion
¼ c. vegetable oil
2 tbsp. Vinegar
2 tbsp. Sugar
1 tbsp. Chopped fresh parsley or 1 tsp dried parsley
¼ tsp. Salt
Dash liquid red pepper sauce

In salad bowl, combine greens, beans, oranges, celery, carrot & onions. In small jar, combine remaining ingredients; shake well. Pour over salad; toss lightly.