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)


Ingredients


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.