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Topic: Butternut squash and tofu chili - cold weather food!  (Read 929 times)
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outoftheash
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Joined: 12-Dec-2004

the crafty misadventures of the kate


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« on: February 01, 2009 05:03:53 PM »

This is MY FAVORITE cold weather dish! 
Originally I made this recipe with ground turkey, but I found it also tastes fabulous with ground/scrambled tofu.  Basically it can be easily made to be omnivorous, vegetarian, and vegan, depending what you do with it.  The most difficult part is cutting the damn squash!  I'll warn everyone, its slippery, and for whatever reason its REALLY slippery if you use organic squash.  I also substituted sweet potatoes for the squash once, and it was still good.  I adjusted the spices just slightly, but I recommend everyone do that to meet their specific tastes.  This is a great base recipe that can be altered in all kinds of ways - more/less seasoning, different beans, more/less peppers or spiciness, etc.  It's also not difficult, basically throw stuff in a pot, stir, eat.  Super tasty! 

Butternut Squash Chili
 
2 tablespoons olive oil
1 onion, chopped
1 green pepper, chopped
2 - 4 cloves garlic, minced
1 pound ground turkey breast/tofu
1 butternut squash - peeled, seeded, cubed
3/4 cup veggie broth
2 serrano peppers, chopped
1 can kidney beans
1 can cannelloni beans
1 can corn
1 (8 ounce) can tomato paste
1 tablespoon cayenne pepper powder
1 tablespoon ground cumin
1 tablespoon allspice or cloves
1 teaspoon garlic salt
Salt to taste

2 or 3 Tablespoons Franks Red Hot Sauce (Optional)


1.   Heat the olive oil in a large pot over medium heat. Stir in the onion, pepper, and garlic; cook and stir for 5 minutes, then add the turkey/tofu, and stir until crumbly and browned.
2.   Add the butternut squash, chicken broth, peppers, kidney beans, corn, and tomato paste; season with cayenne powder, allspice, cumin, and garlic salt. Add extra broth or water as needed (everything should be basically submerged).  Adjust all spices to taste.  Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, stirring occasionally, about 30 minutes.  Add salt, hot sauce, and any additional seasonings as needed. 

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