A couple of tips for Veggie Chili

Black Bean Chili with Butternut Squash

Black Bean Chili with Butternut Squash

While we cook a lot at home, there clearly was a repetitiousness that had crept into our menus. So a few months back we started using Green Chef every other week for a few meals. For those of you who don’t know, Green Chef is a meal prep service where they ship you the recipe and ingredients for making a meal with the appropriate portions apportioned out and you do the assembly and cooking. It has been good to have these meals for a change.  While not every meal has been to our liking, there have been a few that have absolutely stood out. One of these was the Black Bean Chili with Butternut Squash.

As some of you know, I have been making Chili for a while and have posted some recipes (click here, here and here) on this blog. The chili usually turns out well and is pretty easy to make. However, there were a few things that the Green Chef recipe did, that took this particular recipe to a different level.

  1. Adding more body – The recipe used peeled, shredded butternut squash in the body. It made for a slightly sweeter chili but it was thicker.
  2. The Chile in the Chili – A paste of tomato and chipotle was added to add some flavorful heat. I suspect Chipotle in Adobo sauce will do nicely (it is available in most Mexican stores)
  3. Baked Tortilla Strips – The recipe called for tossing corn tortilla strips in Olive Oil, Salt and Pepper. They were awesome and made a great alternative to fried tortilla chips (or strips) usually used. They were so good, that my younger daughter couldn’t stop eating them and wanting me to make an entire batch for her to eat with Salsa and Guacamole.

I will definitely post another Chili recipe incorporating these ideas into my recipe. But since I have been a slacker at posts lately, I thought I’d post some ideas for you guys to try instead of waiting to have a full blown recipe.

 

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