Tag Archives: bell pepper

black bean + butternut squash chili

19 Sep

It sure is getting chili outside.

GET IT?

Because it’s chilly because it’s fall but I wrote chili because i made chili but chili is a thing you want to eat when it’s chilly…

there are just so many layers.

You’re welcome.

Makes 12 servings

black bean + butternut squash chili

ingredients

  • 3 lbs ground beef
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 7 cloves garlic, chopped
  • 3 bell peppers, chopped
  • 1 small butternut squash, diced (about 3 cups)
  • 550ml can black beans, strained and rinsed
  • 1200ml canned diced tomatoes
  • 1 chipotle pepper in adobo, minced
  • 2 tbsp chili powder
  • 1 tsp salt
  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 c chopped fresh cilantro plus extra for garnish
  • 1 bunch green onions
  • sour cream

preparation

Heat olive oil in a skillet over medium-high heat.  Add onion and cook until it begins to soften, add garlic and cook for another 30 seconds.  Turn heat to high and add beef.  Cook until beef is browned.

Add beef to a crock pot along with peppers, squash, beans, tomato, chipotle and spices.  Cook on high for 3 1/2 to 4 hours.  Taste the chili around the 3 hour mark and adjust spices to your taste; please note that I am a complete pansy when it comes to spice so if you follow my recipe to the letter you will have a chili with just a little bit of heat.  If you like it spicy add more chipotle and chili powder.

Garnish with cilantro, green onion and sour cream.

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thai green curry

28 Apr

I’m white.  I’m extremely Caucasian.  There you go, that’s a little bit of personal trivia for you.  So it goes without saying that I’m not even remotely Thai, therefore, I make no claims about the authenticity of this green curry.

That being said, it is super tasty, healthy, and easy to make.  Works great if you’re feeding lots of people too.

Makes 4 servings

4.85$ per 2 servings

green curry

ingredients

  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 2 small carrots, sliced into medallions
  • 1 head of broccoli, cut into florets
  • 3/4 c snow peas, tipped and tailed
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 4 green onions, white and pale green parts only, thinly sliced
  • 2 tbsp thai green curry paste
  • 1 lime
  • 1 tbsp fish sauce
  • 400 ml coconut milk
  • 12 shrimp, shelled and deveined or 1 c firm tofu, cubed
  • 1 c rice
  • fresh cilantro (optional)

preparation

Cook the rice.

When rice is almost done cooking, heat oil in a deep skillet over medium heat.  Add garlic, ginger, green onion and curry paste.  Sautee until curry paste is fragrant – 30 seconds.

Add carrots – sautee 30 seconds – add peppers and broccoli – sautee 30 seconds.  Add coconut milk, fish sauce and juice of half a lime and bring to a simmer.  Once the mixture is simmering add snow peas and shrimp / tofu.  Cook until the shrimp is pink and firm and vegetables are just tender – 2 to 3 minutes.

Serve vegetables, shrimp and liquid over rice.  Garnish with fresh cilantro and lime wedges.