Here’s some comfort if you’re out of cooking ideas:
Looks like you can have a blog named “My Kitchen Addiction” and still get tired of making food.
What Jen doesn’t say is that all those bright orange sweet potatoes and pumpkins means you’re getting lots of good nutrition when you eat this “addictively” good chili.
Here’s another chili with similar ingredients, this one to make in your slow cooker. (This recipe will also warm the heart and innards of any vegetarian.)
Black Bean and Butternut Chili
Fix-It and Forget-It Cookbook, Revised and Updated: 700 Great Slow Cooker Recipes, pg. 72
Makes 10 servings
Prep Time: 20 minutes
Cooking Time: 4-5 hours
Ideal Slow-Cooker Size: 5-qt.
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
3 cups vegetable broth
2 15-oz. cans black beans, rinsed and drained
5 cups butternut, or buttercup, squash, peeled and cubed
14½-oz. can crushed tomatoes
2 tsp. dried parsley flakes
1½ tsp. dried oregano
1½ tsp. cumin
1 tsp. chili powder
½ tsp. salt
1. In large skillet, sauté onion, red pepper, and garlic in olive oil until tender.
2. Combine sautéed ingredients with all other ingredients in slow cooker.
3. Cover. Cook on Low 4-5 hours, or until vegetables are done to your liking.