|2 servings||calories per servings 205||protein serving 9 g||carbs per serving 35 g||total fat per serving 4 g|
In our SuperFood chili, butternut squash steps in for ground beef, adding texture, heartiness and a hint of sweetness. This dish is sure to become your favorite vegetarian chili. Order it as part of our Game Day Entertaining Kit by clicking on the "Menu" link above.
|Nutrition Facts||/ Per Serving|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||35 g|
|Dietary Fiber||10 g|
Prepare your mise en place: Peel and dice onion. Peel and mince 2 cloves garlic. Chop green onions, keeping green parts and white parts separate. Dice celery. Dice roasted pepper. Peel butternut squash. Trim off stem and blossom end, and discard. With a large knife, carefully halve squash lengthwise. Use a spoon to scoop out the seeds and fiber. Cut squash into 1/2-inch dice, and measure out 2 cups (save any extra for another use).
Heat a heavy-bottomed saucepot over medium heat. Add 1 tablespoon cooking oil. When oil is shimmering 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, tomato paste, chili spice (the full amount will yield a moderately spicy dish; use less if desired), nutritional yeast and 1/4 tsp. PeachDish Salt.
Stir in beans and 2 cups water. Increase heat to high, bring to a heavy simmer, then reduce heat to low. Cook, stirring occasionally, until squash is fork-tender, 10-15 minutes. Taste and adjust seasoning as desired with some of remaining 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...