Two Bean Butternut Squash Chili

I'm a sucker for a good chili ... spicy, warm, comforting. And for some very strange reason, I never make the same chili twice. I'm always tweaking: always adding a little extra this or subtracting a little of that. Sausage, ground meat, bell peppers, beans; regardless the ingredients, there is always a soul-satisfying, heartwarming bowl of chili to enjoy.

This time around, chunks of butternut squash replaced meat and provided for the perfect counterpart to cannelini and black beans. Chipotle chilies added a smoky, spicy dimension of flavor every bowl of chili should boast.

Once done, just add a dollop of Greek yogurt and some fresh cilantro over top for the perfect chili everyone will enjoy.


Two Bean Butternut Squash Chili

1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into 1-inch cubes
2 chipotle chilies, seeds removed and chilies finely chopped
2 teaspoons ground cumin

1/2 teaspoon dried Greek oregano

2 medium tomatoes, diced

2 tablespoons tomato paste
2 cups black beans, either canned or dried beans boiled until just tender

2 cups cannelini beans, either canned or dried beans boiled until just tender
2 cups vegetable or chicken broth

1 1/2 cups water (use more as needed)

Salt and pepper, to taste

Heat oil in a large pot over medium-high heat and saute onions and garlic about 10 minutes until quite soft. Add the butternut squash and cook for a couple of minutes. Stir in tomatoes, paste, broth, chipotle chilies, cumin and oregano. Add the broth and water and bring to a boil. If using dried beans that have been boiled until just tender, add now and simmer chili for about 25 minutes; if using canned, let mixture simmer for about 15 minutes before adding rinsed beans to pot and then simmering for 10 minutes more.

Season to taste with salt and pepper and serve chili in bowls topped with Greek yogurt and chopped cilantro.

Latin Cravings

I've had a craving for Latin food lately. It set in when I began reading the blog Bren's FlaNboyant Eats after Brenda so kindly visited my own blog and left a few kind words.


So the other night, I decided chicken was on the menu and what better way to make it than with some Latin flair. I browsed through Bren's blog and came across her post on Pollo Asado and decided that was the recipe. It was a last minute decision so I was missing the mojo criollo and the packet of Sazon Bren's recipe called for but managed to improvise making a mixture of lemon, lime, cumin, oregano, basil, salt and pepper to compensate for the mojo criollo and a combination of turmeric, cumin, paprika, salt and pepper to fill in for the Sazon. Oh, and as the kids had already eaten peas and carrots with their lunch I just added some black beans to the rice as opposed to the vegetables Bren had included.


The dish turned out really great but I made sure to stock the pantry with those missing ingredients so I can easily bring some Latin flavors to our meals any time. If you haven't already been following this fiery foodie's tales from her vibrant kitchen, I strongly suggest you visit with Bren soon.






Pollo Asado
Serves 4

4 split chicken breasts, skin on
1 large red onion, sliced
4 garlic cloves, minced
Juice of 1 lemon
Juice of 1 lime
1 1/2 tablespoons oregano
3 teaspoons cumin
2 teaspoons salt
Pepper to taste
1/2 cup olive oil
1/2 cup dry white wine

Combine the lemon juice, lime juice, oregano, cumin, salt and pepper. Toss chicken with sliced onion, minced garlic and 1/2 of the lemon/lime mixture and let marinate for at least 1 hour.

Remove chicken from marinade, reserving the liquid and onions. Heat oil in a large skillet and brown chicken. Once browned on all sides, add wine and de-glaze the skillet. Add remainder of lemon/lime mixture, the reserved onions and any liquid from the marinade. Cover and simmer for 40 to 45 minutes, spooning sauce over chicken every so often during cooking.



Yellow Rice

3 tablespoons olive oil
1 tomato, diced
1 small onion, diced
3 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 1/2 cups white rice
3 cups water
Black Beans



In a large saucepan heat olive oil and saute onion and garlic until onion is softened. Add the tomato and seasonings and cook for 5 minutes on medium high heat. Add rice and saute for another minute, then add water, stir until well combined and bring to a boil. Lower heat to low, cover and simmer rice for about 20 to 25 minutes until the liquid is absorbed. Once cooked, let sit for five minutes then fluff with fork and stir in black beans (I used canned black beans which I rinsed under cold water and drained).