Last year, I decided to start a new cooking challenge. I was going to make one meatless meal a week. The benefits of having one meatless meal are numerous. Meatless meals are generally lower in calories, less expensive, and healthier. Those aren’t the reasons I chose to do this, though. I just really wanted to branch out with my recipes; I wanted to be challenged.
So far this year, I’ve made a meatless meal every week except one, Spring Break. Not to toot my own horn, but I think that’s pretty impressive to a meatless newby.
This challenge lead me to the Meatless Monday website. They have A TON of information if you’re thinking of joining the once a week meatless trend. One of the resources available is an extensive recipe index. This is where I found one of my favorites, Butternut Squash Black Bean Chili, and here is my version:
Butternut Squash and Black Bean Chili
1 lb Frozen Cubed Butternut Squash (Or 1/2 a Fresh Squash)
1 Onion, Diced
2 Bell Peppers, Diced
4 Cloves Garlic, Minced
1/2 Tbsp Chipotle in Adobo Sauce, Minced or Pureed (Adjust To Taste)
1 Can Diced Tomatoes
2 Cans Black Beans, Drained
1 Cup Vegetable Broth
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1/2 Tbsp Coriander
1 Tbsp Dried Cilantro
Salt and Pepper, To Taste
Cheese, Sour Cream, or Other Toppings
Combine all the ingredients in a crock pot.
Cook on low for 6-8 hours, or high for 3-4. The longer it cooks, the more the squash will turn into a thick sauce.
Top with desired toppings and enjoy!
The last time I made this, I ended up with 5 normal sized bowlfuls. Each had about 200 calories without toppings. That’s pretty awesome!