Vegetarian Chili with Corn and Winter Squash

Nothing warms the soul on a blustery day quite like a bowl of hearty chili.  This vegetarian version hits the spot with a little sweetness from winter squash and corn, and a little smokiness from chipotle peppers.  I used a combination of butternut and kabocha, but any winter squash will do. Garnish with some plain yogurt instead of sour cream and some fresh avocado slices for a savory, creamy dinner.  Serve with corn bread for a new family favorite.

Vegetarian Chili with Corn and Winter Squash

• 1 medium onion, chopped
• 1 large bell pepper, chopped
• 2 garlic cloves, minced
• 3 T chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups peeled and diced (about 1-inch pieces) winter squash
• 1 can kidney beans, drained and well-rinsed
• 1 can black beans, drained and well-rinsed
• 1/2 cup water
• 1 cup fresh or frozen corn kernels
• 1 1/2 tsp sea salt
• 2 14.5 oz cans diced tomatoes
• 1 7 oz can green chiles
• 1 chipotle pepper in adobo sauce, minced (please note that it is one pepper, not one jar!)
• dash of nutmeg
• dash of freshly cracked black pepper
• plain yogurt (optional)
• avocado slices (optional)

1. Heat a large skillet over medium heat.  Spray with cooking spray and add onion, bell pepper, and garlic.   Sauté for five minutes or until lightly browned.
2. Combine onion mixture with cumin, coriander, and chili powder in a large slow cooker (at least 5 qt).  Add squash and remaining ingredients except yogurt & avocado and stir to combine.  Cover slow cooker and cook on low setting for 8 hours.  
3. Divide chili into bowls and garnish with plain yogurt and avocado, if desired.  Serve with cornbread.

Yield:  6-8 servings

Crock-pot Porridge

Happy New Year!!!

Starting a brand new year calls for a great breakfast to kick things off.  I love breakfast.  In fact, I cannot function without a well-balanced breakfast.  But there are days when there is absolutely no time to cook anything.  Most breakfast cereals just don't cut it for Bryson and I-- we are literally famished just a couple of hours later.  So a nice solution is getting everything prepped the night before and letting the slow cooker work its magic.  All of the hearty grains in this yummy porridge will keep your energy levels high throughout the morning hours.  If you like a little more protein with your breakfast, just add a little yogurt on the side and you're good to go!


Crock-pot Porridge

1/2 cup cracked wheat
1 1/2 cup steel-cut oats
1/2 cup quinoa flakes (you can substitute regular oatmeal here if you wish, although you may want to increase the liquid a bit)
1/2 cup brown rice
1/4 cup wheat germ
4 cups rice milk
2 cups low-fat milk
1/2 cup water
1/2 cup raisins
1/2 chopped dates
2 tbsp vanilla extract
2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch ground cloves
Pinch ground ginger

1.  Spray medium-to-large crock pot with cooking spray.  Stir to combine all ingredients.  Cover.
2.  Set on lowest setting for temperature and cook overnight.
3.  Spoon into cereal bowls in the morning with a little extra milk.  If you would like it even sweeter, try a little applesauce instead of reaching for the sugar bowl-- yum!


Yield: 8 servings


Adapted from a recipe by Tosca Reno