Butternut Squash Chili via @rachelsclevercreations
INGREDIENTS
¼ cup nutritional yeast
1 medium Yellow Onion, diced
½ bunch Cilantro, stems and leaves divided
1 Red Bell Pepper, diced
2 large Jalapeños, deseeded and finely diced or 1/2 tsp Red Pepper flakes
½ tsp Cumin
1 tsp Smoked Paprika
3 cans organic canned pinto beans, 2 undrained/1 drained
3 1/2 cups frozen organic Butternut Squash
2 3/4 cups chicken or vegetable stock
Salt and Black Pepper, to taste
INSTRUCTIONS
First, toast the Nutritional Yeast. Add the flakes to a large non-stick pot and cook over Medium Heat for 3-5 minutes, stirring frequently. The flakes will darken, become fragrant, and start to “smoke” when they are toasted.
Next, add the diced Onion, bell pepper and jalepeno to the pot along with 1/4 cup of the Chicken Stock. Reduce the heat to Medium-Low, and sauté about 3-5 minutes.
Then, add Cumin and Smoked Paprika, to the pot. Sauté for an additional 1-2 minutes.
Finally, add the Beans with the liquid and one drained, cubed Butternut Squash, cilantro, and the remainder of the Stock to the Pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the Squash and make things nice and creamy. Add Salt and Black Pepper to taste, then divide into bowls, top with fresh Cilantro, and serve warm. Enjoy!
* Original Recipe found on : https://frommybowl.com/butternut-squash-white-bean-chili/
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