This is an oldy for me. One of those meals I make different every time. Sometimes I use canned beans, sometimes dry. Sometimes I sauté the veggies sometimes I roast them. I thought I’d share how I made it this weekend to give you some ideas. It’s one of those recipes you can take and make your own.
The husband is not a chili man so I get tons of leftovers that I freeze for work lunches. I use cheap plastic containers and freeze! Then when I bring to work, I don’t bother putting them in the fridge, by lunch they are almost defrosted. I pop them in the microwave and viola! Lunch!
I should note: I lost my notes in my mess of a kitchen so this is from memory.
- About 3/4 cups dry black beans
- About 3/4 cups dry red kidney beans
- About 3/4 cups dry pinto beans
- 2 and ½ cups of your favorite broth/stock (I used thanksgiving turkey stock)
- 15oz can of pumpkin (no one will EVER know)
- 2 – 15oz cans of diced tomatoes with chilies
- 1 – 15oz can of diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- Sweet onion diced chopped
- 2 peppers (1 green 1 red) chopped
- 1 medium zucchini chopped
- 15oz can of sweet corn
- Non-stick cooking spray
- 1 medium Spaghetti Squash (about 2lbs)
Rinse the dry bean and place in a large pot over high heat, with enough water to cover them. (I did not soak them overnight). Bring them to a boil, continue to boil for 10 minutes. Turn off the heat and let then site for about 45 minutes.
Preheat the oven for 450 degrees
Drain the beans, return to the pot. Add the broth, pumpkin, diced tomatoes (use 2 cans of plain and 1 can with chilies if you want it milder), and spices. Bring to a boil and lower to a simmer.
While simmering, line a large cookie sheet with aluminum foil sprayed with non-stick cooking spray. Drain the can of corn and dump the kernels on one end of the cookie sheet and the veggies on the other. Sprinkle with salt, pepper, chili powder and cumin. Roast for about 25 minutes in the preheated oven.
Add the roasted veggies to the simmering beans. Cover and simmer for a few hours. Since using dry beans, I let it cook for about 6 hours on the low. If you used canned beans the cooking time will be cut down drastically.
When just about ready to serve, pierce the skin of the Spaghetti Squash a few times with a fork and pop it in the microwave for about 12 minutes. Let it cool, then cut in half, scoop out the seeds and scrap out the flesh.
Place about 3/4 of a cup of squash in a bowl and top with the chili! YUM!
Now this makes a huge pot of chili, I’m estimating at least 10 servings. As you can see it’s a A LOT of lunches! And that’s after I ate a bowl!
Also notice the headless husband and laundry. ;~) I didn’t realize it was back there!