Butternut Squash Chili 

Per Serving

200 g chili base (pinto, black, and kidney beans, onions, peppers, tomatoes, chilies, oregano, garlic) 

100 g butternut squash 

1/2  avocado

1 t hot chili powder

Equipment needed: 1 pot large enough for all of the ingredients

Place chili and squash in a pot. 

The burner heat should be low-medium, you just want to simmer the chili, not bring it up to a bubbling boil. If you like a bit of heat to your chili you can add a little chili powder to it. I would add a little at a time, it's much easier to add more powder to a mild chili than take away heat from a spicy one. 

Cover the chili with a tight-fitting lid and simmer for 20-30 minutes, or until the squash is tender. Slice up the avocado and place on top of the chili, from start to finish this dinner takes less than 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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