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butternut squash and black bean chili with greek yogurt and lime
The inspiration for this chili was easy. It was -7 degrees outside and the only thing stopping me from climbing into our wood stove (and risking third degree burns or even death) was to take a safer and more rational approach to warming up. I layered on long johns, slippers, and my favorite winter hat and got to work in the kitchen. This chili saved my life.
Tumbleweed Farm is currently resting under snow and below freezing temperatures. It is beautiful around here however, IT.IS.COLD!
Even Henry doesn't like to be outside for very long. We take short walks to check in on things and throw his ball around but that's about it.
Our new house on Tumbleweed Farm is a bit quirky. And when I say "quirky" I mean really quirky. It's very non traditional and the majority of the house is a workshop (which is awesome to store farm equipment in.) However, our only source of heat (aside form a small electric unit in our bedroom) is our wood stove. We have been burning some really crappy wood that we have cut down from the property and it hasn't been doing the trick. Taylor and I have been sleeping in our winter coats, mittens, hats, and socks. The other night we could see our own breath from the bedroom. Taylor tried to make me feel better by saying "we love camping in the winter. This is basically the same thing!" Needless to say that did't help. I couldn't feel my fingers or toes in our own house. Things were not looking good there for a minute.
We knew we needed to get our hands on some good quality firewood and forget about all of the crap we were cutting down from the farm. As luck would have it, my parents got wind of our "chilly" situation and bought Taylor and me some local firewood as an early Christmas present. We loaded up as soon as possible. Thanks mom and dad! We can finally feel our fingers and toes again!
A few truckloads later and we have quite a bit of wood to get us through. Thank god!
We also have plenty of leftover chili to keep us going strong for a few days. I hope wherever you all are this post finds you warm and cozy. If not, whip up a double batch of this chili. It will keep you warm during the toughest of times! If you are sensitive to spice add less spice at first and taste test until you get the right amount of spice for you. Remember, the longer the chili cooks the more time the flavors have to come together. This always tastes best after a few hours of cooking however, it can be eaten as soon as 30 minutes and still taste amazing. Dig in!Spicy Butternut Squash Chili With Greek Yogurt and Lime
Ingredients
- 2 TBS grapeseed oil (or oil of choice)
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño Pepper, seeded and diced1 medium sized butternut squash. Peeled, seeded and cut into 1 inch cubes
- 1 medium sized butternut squash, peeled, seeded and cut into 1/2 inch chunks
- 1 1/2 Tablespoons chili powder
- 1/2 Tablespoon ground coriander
- 1 teaspoon dried oregano
- 2 (15 oz) cans black beans, drained
- 2 (15 oz) cans organic diced tomatoes with their juices
- 4-5 cups veggie stock
- salt and pepper to taste
- A few dollops of greek yogurt
- Juice from 1 lime
- Pinch of crushed red pepper flakes
- Diced cilantro
Preparation
- Heat a large soup pot over medium-high heat. Add onion and sauté for about 5 minutes. Add garlic and jalapeño pepper. Cook for about 3 more minutes. Add butternut squash, spices, salt and pepper. Cook for about 1 more minute stirring often.
- Add beans and tomatoes. Stir. Add veggie stock and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.
- Taste test and add any more spices you think necessary. (The longer the soup simmers the stronger the flavors)
- Serve with a dollop of greek yogurt, a squeeze of fresh lime juice, cilantro, and a pinch of crushed red pepper flakes.
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
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