Winter Vegetable Chili

Wow! I can't believe it's been almost a year since I last posted!! It has been a crazy year for sure. My mother in law fell last February in Florida and fractured her pelvis. After a month in rehab in Florida, and a month of rehab here in Willard, she was able to come home. BUT... she can lo longer live alone (plus she has dementia). So.... my hubby and I moved in with her (just across the street from our house).  It has been a crazy year (10 months) but we are slowly adjusting to the new reality. Sometimes I look longingly across the street at my house sitting all lonely over there and feel sorry for myself. But then I have to remember that Mom D sits in her chair wishing she was still alone and that everyone would quit telling her what she can and can't do. We all are making adjustments. My blog is one of those things that had to be cut out in order to survive emotionally and physically through these changes. I am HOPING I'm finally to a place where I can get back to my blog and other interests that have been set aside this last year. I am painting my watercolor portraits again. I'm sewing more. I'm starting to teach cooking and cake decorating classes while I have respite care for Mom D. Slowly, life is expanding outside of these walls. 

While I eat fairly healthily as a norm, I am trying to improve in some areas this year. One is possibly going gluten free or at least cutting out wheat whenever possible, using as much organics as I can, using more "natural" sugars, cutting out Canola and Vegetable oils as much as possible and substituting coconut, olive and grapeseed oils. I don't want to make too many changes at once, so you will see a gradual change here on the blog. Hopefully you will enjoy the health benefits from these changes right along with me. I value your feed back, so let me know what you think and any ideas or knowledge you care to send my way. :) 

This recipe was in the January 12, 2014 edition of the Willard Shoppers Helper. I have no idea who the author is. This chili is delicious!!  I did add some garlic with the onions though. J Nice, thick chili and very filling, even without any meat!! Woot woot! I hope you enjoy it as much as we did. 

Winter Vegetable Chili

4 tsp olive oil

1 medium, 1 3/4lb, butternut squash, peeled and cut into ¾” cubes (4-5cups)

1 ½ cups chopped carrots (2 medium)

1 ½ cups chopped onion (1 medium)

3 TB chili powder

1 can 28oz plum tomatoes

1 can, 4oz, chopped green chilies

1 cup vegetable broth

¼ tsp salt

2 cans, 15-19oz, black beans, rinsed and drained

¼ cup chopped fresh cilantro

Heat 2 tsp olive oil in 5Qt Dutch oven over medium high heat. Add butternut squash and cook, stirring occasionally, until golden. Remove.

In same pan, heat 2 tsp olive oil and sauté onions and carrots until golden.

Stir in chili powder and cook an additional minute.

Add tomatoes, with their liquid, chilies, with their liquid, vegetable broth and salt.

Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally to break u0p the tomatoes.

Add black beans the reserved butternut squash. Return to boil, then reduce heat and simmer 15 minutes or until squash is tender. Stir in cilantro.

Each serving: about 225 calories, 5g total fat (1 saturated), 0mg cholesterol, 930mg sodium, 44g total carbs, 14g protein.