Butternut Squash Chili
http://glutenfreegoddess.blogspot.com/2007/12/butternut-chili.html
- 1 tablespoon extra virgin olive oil
- 3-6 cloves garlic, to taste, minced
- 1 medium red or sweet onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, cored, seeded, diced
- 1 green bell pepper, cored, seeded, diced
- 2 cups butternut squash, cubed
- 3 cups gluten-free broth
- 1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice
- 1 cup chopped green chiles- mild or hot, as you prefer
- 2 14-oz. cans black beans, rinsed, drained
- 1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
- 1 tablespoon golden balsamic vinegar or rice vinegar
- 1 tablespoon organic raw agave nectar
- 1 large fresh lime
- Chopped fresh cilantro
- Wedge of lime
- Produce
- Black beans (2 14-oz. cans)
- Butternut squash (2 cups)
- Celery stalks (2)
- Cilantro, fresh (1)
- Garlic (3 cloves)
- Green bell pepper (1)
- Green chiles, mild or hot (1 cup)
- Lime, large fresh (1)
- Lime, Wedge of (1)
- Muir glen tomatoes, Fire Roasted Whole (1 28-oz. can)
- Northern beans, white (1 14-oz. can)
- Red bell pepper (1)
- Red or sweet onion, medium (1)
- Canned Goods
- Broth, gluten-free (3 cups)
- Condiments
- Golden balsamic vinegar or rice vinegar (1 tablespoon)
- Cooking & Baking
- Agave nectar, organic raw (1 tablespoon)
- Olive oil, extra virgin (1 tablespoon)
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Published December 30, 2007 (5 years ago).
10 people saved this recipe.
