As Evan said while he was eating dinner tonight, "You are in a soup mood." It is true! The slightly cooler weather and my love of the crock pot has controlled my cooking tonight. I love chili and decided to try to make one with butternut squash. It was delicious! The great thing about this soup is you can just throw in whatever you have in your refrigerator and want to try. I love cornbread so much I decided to make cornbread muffins to go with the chili. I used Gluten Free Bisquik. If you have not tried it yet, you need to. It makes awesome pancakes; a wonderful treat for a girl with a wheat allergy! I will definitely be making this dinner again this fall.... If only I can remember to write down the recipe!
BUTTERNUT SQUASH CHILI
Servings: 6-8 large bowls/dinner servings
1 large butternut squash, peeled, seeded and cubed
1 large or two small onions, diced
2 bell peppers of any color, diced
2 14 oz cans no salt added diced tomatoes, undrained
1 14 oz can no salt added black beans, drained and rinsed
1 14 oz can no salt added kidney beans, drained and rinsed
1 small can corn, undrained
1 tsp chili powder
1 tsp garlic powder
salt and freshly cracked black pepper to taste
organic, low sodium vegetable broth
Add all ingredients through spices into the crock pot. Add broth until ingredients are almost covered, about 2 cups. Stir. Cook on low for 8 hours.
CORNMUFFINS
servings: 10 muffins
1 cup gluten free bisquik mix
1 cup yellow cornmeal
1/2 tsp baking soda
2 eggs
3/4 cup almond milk
1/4 cup melted butter, allowed to cool to room temperature
Mix bisquik, cornmeal and baking soda in a small bowl.
Mix eggs, milk and butter in a medium bowl.
Add dry ingredients to wet. Stir.
Using a small cookie scoop, scoop dough into a nonstick muffin tin (do not spray tin if it is a nonstick pan) until cups are 3/4 full.
Bake at 400 degrees for 15 minutes. I like to eat mine with blackberry jam- just like my mamma :)
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