Chilli

Although the weather is starting to warm up a bit, I think yesterday we were in the 60's, the nights cool way down. We were in the mood for some chilli and cornbread. This particular chilli I've been making for quite a few years now and my husband and son love it! When I first started making this chilli I used to add a meatless ground product to satisfy my husband, then I just gradually added more beans and took out the faux meat product and the end result is he likes it better this way! Every once in a while I will have a guest that eats animal products and hardly any vegetables, so I will make it like the original and they never know that it's a faux meat product until they see me eating it too. hee hee. Also our favorite cornbread recipe is from The Joy of Vegan Baking.

Chilli

Canola or olive oil
1 1/4 C. yellow or white onion
3 cloves garlic, minced
1 med. - lg. red or orange bell pepper, chopped
1 1/4 C. butternut squash, diced
2 tsp. cocoa powder, unsweetened
1 T. oregano
2 tsp. cumin
2 T. chilli or to your liking
1/2 tsp. salt
1/2 tsp. -1 tsp. chipotle chilli in adobe sauce
1 1/4 C. water
1 28 oz. can diced tomato(do not drain)
1 15 oz can black beans, rinsed
1 15 oz can cannelini beans, rinsed
1 15 oz can kidney beans, rinsed
cilantro for the top

In a large soup pot, heat oil and add onion, bell pepper and garlic, saute until almost soft. Next add the butternut squash for about 10 minutes, saute until butternut squash starts to soften a bit. Add together the cocoa powder, oregano, cumin, chilli powder, salt and chipotle (the chipotle has alot of heat so adjust accordingly to what you can handle). Stir for about 2 minutes until seasonings are thoroughly mixed in. Next add water & tomato, you will simmer this with the lid closed for about 15 min. stir every so often. Next you will stir in the beans and again simmer with the lid on for about 30 minutes, just to let the flavors cook in. When it is done you can serve with cilantro or any topping of your choice. Enjoy!