Tuesday, August 27, 2013

Golden Harvest Chili

This chili is light and bright – the perfect dinner to make on a busy weeknight in the fall. I used frozen butternut squash and corn to save time and make this healthy dinner even faster. It is vegan and gluten-free, but be warned – this may not last long enough to have any leftovers! Also, when I made these, I made them with the sweet potato biscuits and it was delicious!
Golden Harvest Chili 1 onion, diced 2 Tablespoons minced garlic 2 Tablespoons grapeseed oil 12 ounces frozen butternut squash, thawed 1 (15 ounce) can pinto beans 1 cup frozen corn, thawed 1 cup vegetable broth 1/2 teaspoon chili powder 1 1/2 teaspoons cumin Salt and pepper to taste 1. Heat a large pot over medium-high, and cook onion and garlic in oil for about 3 minutes, or until fragrant. 2. Add remaining ingredients and cook, covered, for 25 minutes. Allow to cool slightly before serving.

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