Monday Menus: Chili

Sorry for slacking off for a week. I haven’t made blog assignments, so I’m going to take this week.  Here are a couple of recipes that I haven’t yet tried, but seem perfect for Halloween. In fact, after two days without heat, this is about all I want to eat these days! I hope you’re all safe and warm!

Here is the link for Butternut Squash-Black Bean chili and here is the link for Smoky Chipotle-chocolate chili.

Butternut Squash and Black Bean Chili (serves 6) 


2 pounds pumpkin or butternut squash, peeled and seeded
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 garlic clove, minced
1 jalapeño chile, minced
One 14.5-ounce can diced tomatoes, drained
One 14.5-ounce can crushed tomatoes
1 cup water
1 cup apple juice
4 tablespoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups cooked or canned black beans, rinsed and drained if canned

  1. Cut the pumpkin or squash into 1/2-inch chunks and set aside.
  2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the reserved pumpkin (squash), diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.
  3. Add the beans, and more water if the chili is too thick for your taste. Cover, and continue to simmer about 15 minutes to blend flavors. Serve hot.


From Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson (Andrews McMeel Publishing, LLC, 2011). Copyright © 2011 by Robin Robertson. Used with permission of the publisher.

Serves 4

The addition of unsweetened chocolate gives this chili a rich depth and balances the acidity of the tomatoes. Chipotle chiles in adobo add their special smoky heat. A green salad and cornbread are ideal accompaniments.

  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons grated unsweetened chocolate [I wouldn’t grate the chocolate; it’ll melt as is]
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dark brown sugar
  • 1 teaspoon salt
  • 1/4 freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, including juice
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 canned chipotle chiles in adobo, minced [Whoa!! Fire alarm! Two canned chipotles would make this inedibly spicy! Taste before you add!]
  • 3 cups home-cooked black beans, or 2 (15-ounce) cans, drained and rinsed
  • 1 cup vegetable broth or water

1. Heat the oil in a large pot over medium heat. Add the onion and garlic. Cover and cook until softened, about 5 minutes.

2. Stir in the chocolate, chili powder, cumin, paprika, oregano, sugar, salt, and pepper. Add the diced tomatoes, crushed tomatoes, and chiles and stir until well blended. Add the beans and broth and bring to a boil.

3. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chili thickens and the flavors have developed, 20 to 25 minutes. Taste and adjust the seasoning. Serve hot.


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