Wednesday, January 19, 2011

Get ready for this

I'll cut right to the chase.

After I say this.

I got this recipe from a dear friend and client whom has inspired and encouraged me in so many ways.

Her name is Cary.

And her hair is FAB!

We met several years ago before marriage and kids, and I've seen her blossom and become so many things I aspire to be. 

She lets me be creative while transforming her hair. Let's me vent when my hearts been heavy, and started my daughter on homemade bean burritos.

Little did I know she had her own secrets up her sleeve. 

While styling her hair one evening, she mentioned a chili recipe that intrigued me so. I asked for the recipe, and to my surprise on Sunday night it was in my mail. Perfect timing, because as you know, the cook off  is this weekend.

I'm warning you now........the following recipe may send you snacking well past your bed time.

It's like none other.

It's that good!

Roasted butternut squash and black bean chili

The process

Roast butternut, place in food processor, hit it with some stock and puree.

You wont be able to refrain from dipping a spoon in this goodness.

Saute veggies.

Cook meat and combine the two together.

Add spices.

Add the rest of the ingredients. 

 These chips are to die for, and their perfect for this chili

Roasted butternut squash 
and black bean chili(adapted and inspired by Cary)


1 c chopped onions
1 c chopped yellow bell pepper
3 garlic cloves, minced
1 ½ t dried oregano
3 t ground cumin
3 t chili powder
½-1 t cayenne powder
1 t salt
16 oz can pumpkin( I couldn't find pumpkin so I roasted a small butternut and pureed it)
2 15 oz cans black beans, rinsed & drained
20 oz cooked ground turkey(I used ground chicken.....that's what I had and it worked great)
14 ½ oz can diced tomatoes
3 c chicken broth

The original recipe calls for a slow cooker. And silly me, I missed that part. I made this in an hour, but the slow cooker would be perfect for those days that we need a set and forget kind of meal. Just precook your meat and veggies and throw it all in. 7-8 hours on low.

For the butternut: Peel, cut in half, and remove flesh in squash. Dice in small cubes and place on baking sheet. Drizzle with olive oil, salt and pepper. Roast for about a half hour, or until nice and tender and caramelized. Place in food process(blender would work too) add a splash of quality chicken stock and puree until smooth; set aside.

Meanwhile  in large heavy bottom stock pot, cook meat in a little olive oil until no longer pink; set aside. In same pot add a little more oil(just a little) and saute onions, bell pepper, and garlic. Put meat back in and add spices and the next 5 ingredients. Bring to boil, turn down heat and simmer with lid on for 20 minutes.

Note: Put whatever you like for sides in this, but I'm telling you now, it's so stinking good, you don't need any extras.

Except the crunchy sweet potato chips. You have to try these!

Thank you Cary for this amazing recipe.


  1. Okay, one more night and one more delicious recipe, and yes I am drooling over the photos..let me see if I have something "healthy" to snack on and kill the cravings!:))))

  2. What a perfect meal! Love the combo and looks yum...

  3. Wow! I love finding recipes that my friends cherish...they are almost always delicious! I love how she adds butternut squash to her chili. Yum! Thank you for sharing another creative and beautiful recipe. I hope you have a great Thursday...the week is almost done!

  4. Looks luscious! Thanks for sharing the recipe with us!

  5. Wow this looks delicious and perfect for this cold weather we're having. Thanks for sharing!

  6. What a great chili for this coooolllld new england weather I have!

  7. YUM! Pumpkin chili is one of my favorite soups...and the idea of using butternut squash instead sounds delicious!

  8. This is another great chili dish...Wow! is all I can say...

  9. Fantastic! This will warm me up!

  10. That looks so good--and doing it with the roasted butternut has to be better than canned pumpkin! I am also a huge fan of those Sweet Potato chips with soup (or on their own, actually). Love your blog!

  11. that sounds like such an amazing chili!! I love the idea of the pureed pumpkin, I must try that!
    Thanks for the inspiration!

  12. Would you believe I've never tried butternut squash? I'm just to puzzled by how one gets to the squash. I've seen videos and all that but I'm still confused. When I figure out the butternut squash business, this chili will definitely be on the list :)

    PS: There's a summer Fancy Food show on the east coast and lots of little ones all over the country. You have to, if only for the sheer gluttony of it all :)

  13. @Lawyer Loves LunchAwesome! Thanks so much:)

    Trust me, you will love butternut squash! Roasted especially:)

  14. Mmmm With all this snow we been getting, this perfect weekend for this!

  15. Wow, this is super interesting!

  16. Now that looks like a wonderful chili!! Wow!

  17. Man, this sounds so good and healthy! I think I like the idea of using butternut squash even better than pumpkin! I am saving this one!

  18. I have little award for you on my blog!:)