It’s day three in the meal plan book and things are going good. Tonight we finally tried the black bean and butternut squash chili – its so good!! As you can see above, i ate most of it before i remembered to snap a picture. Here’s the recipe, we modified it to make it more child friendly and had the babies taste test it and they liked it too.
Black bean and butternut squash chili*
1 chopped onion
3 cloves garlic
1 medium butternut squash
2 (15 oz) cans black beans, drained
1 (28 oz) can crushed tomatoes
3/4 cup water or veg broth
1 tsp cumin
1 tbsp paprika
Black pepper to taste
1. In a large stockpot, sauté the onion and garlic in oil until soft.
2. Reduce heat and add the remaining ingredients.
3. Cover and simmer for 25 minutes. Uncover and summer for another 5 minutes. (I’m going to note here that it took a bit longer than 25 minutes for our squash to be cooked).
* adapted from the daily vegan planner