Our butternuts are still going strong from the garden. I think the butternut, and other hard skinned squashes, are the longest lasting veggies around! About five or six have been sitting on top of the fridge, not in direct light, for about a month now and they are still good! I love having veggies that last like that! And when you have them hanging around you have to find new and interesting ways to eat them, and also pureeing! I pureed up this wonder-veg into a vegan and gluten-free spicy Butternut Chili.
Who doesn’t love a veg that hangs around and is still good after a couple months? Because normally one day too long and it’s mush. Not the butternut – yet at least 🙂 But the butternut keeps being a wonder in versatile cooking ingredients. It really is one of those veggies that doesn’t have a strong original flavor so you can do anything to it, and it won’t ruin it. Roasted with taco seasoning or Herb de Provence? Heck yes, and so good! I love adding it to soups, chilis, and sauces because it adds tons of veggies without anyone knowing! I was watching the Food Network (who doesn’t nowadays) and saw one of the people making white chili – well, I knew I needed to use up the butternuts, so boom! Orange “white” chili was born.
Start by boiling chunks of butternut with stock in a small pot until they are falling-apart tender. While the butternut is working chop all the rest of the veggies and dump into a large pot with a little stock to start sweating out (don’t clean the sink full of dishes while the veggies are sweating … burned mess if you do – trust me). Once the butternut is very soft, use a potato masher to mash and mush into a thick sauce. Poor it carefully into the large pot of veggies and add all the spices and green chili’s and mix well. Let cook about 20 minutes then add the drained and rinsed beans. Let cook another 10 minutes then enjoy!
Butternut Chili, 8 portions
1 Large Butternut Squash, peeled and seeded
1 Large Yellow Onion, chopped small
2 Yellow Peppers, chopped small
4 Ribs Celery, chopped small
1 Cntr Vegetable Stock
2 Cans Mild Green Chili’s
1 Tbsp Cumin
1 Tbsp Garlic Powder
2 Tsp Black Pepper
2 Tsp Smoked Paprika
2 Cans White Beans
2 Cans Cannellini Beans
1. Carefully cut off the skin of the butternut and scrape out the seeds. Cut into small like-size chunks and dump into a small pot. Pour in three cups stock and bring to a boil.
2. Chop the onion, peppers, and celery into small pieces and dump into a large pot with the rest of the stock.
3. Turn heat on veggies to medium-low and let sweat while butternut boils.
4. Once butternut is very soft turn off heat and use a potato masher to mash into a sauce texture. Pour into the pot of veggies.
5. Add green chili’s and spices and mix well. Let cook on low heat about 20 minutes.
6. Drain and rinse the beans then add to the pot and mix well. Cook 10 more minutes.
7. Portion out and enjoy!