|2 servings||calories per servings 500||protein serving 20 g||carbs per serving 76 g||total fat per serving 14 g|
Who needs meat? In this SuperFood chili, butternut squash steps in for ground beef, adding texture, heartiness and a hint of sweetness. Roasted red pepper, savory nutritional yeast and a smoky spice blend add such depth of flavor that this dish is sure to become your favorite vegetarian chili.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||76 g|
|Dietary Fiber||22 g|
MISE EN PLACE
Peel and dice onion. Peel and mince garlic. Trim and chop green onions, keeping white and green parts separate. Dice celery. Peel and halve butternut squash; use a spoon to scoop out the seeds and fiber. Cut squash into 1/2-inch dice, and measure 2 cups (save any extra for another use). Dice roasted pepper.
In a large saucepot over medium heat, warm 1 tablespoon cooking oil. Add onion, garlic and green onion whites. Cook, stirring, until onion starts to become translucent, 1-2 minutes.
Add celery, and cook, stirring, 4-5 minutes more.
Add measured squash, roasted pepper, chili spice (the full amount will yield a moderately spicy dish; use less if desired), nutritional yeast, tomato paste and 1/4 teaspoon PeachDish Salt.
Stir in beans and 2 cups water. Increase heat to high, bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until squash is fork-tender, 10-15 minutes.
Taste and adjust seasoning as desired with PeachDish Salt.
Divide chili between 2 bowls, and top with crema and green onion greens. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...