Yesterday, I thought, would have been a perfect day to post the new chili recipe I created. Turns out, though, that today is cold and rainy and THAT is perfect chili weather. So, if you don’t have dinner plans for tonight and your weather matches mine, here’s a great recipe for you!
I also want to apologize for any of my lovely readers who had a hard time accessing the site yesterday. I had some pretty stressful technical difficulties. All is well, now.
Kabocha Squash Chili
1/2 kabocha squash, chopped into 3/4″ pieces
1 can black beans
2 large tomatoes, chopped
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, pressed
1 cup quinoa, uncooked
2 cups water or vegetable broth
1/4 soy sauce or gluten free tamari
juice of 1/2 lemon
1 T cumin
1 T chili powder
1 t cayenne
salt and pepper
This rainy weather means that it’s snowing in the mountains. I took the boards in for tune up and wax so they’ll be all ready to go come this weekend. I’m super excited for the new snow!
If you’ve never used a kabocha squash before, it can be really hard to cut and peel. Here’s a great post on how to do it.