Freekeh Black Bean Butternut Squash Chili


Print the recipe here.

Ingredients

  • 1 small butternut squash peeled, cubed, and de-seeded

  • 2 cups cooked black beans

  • 5 medium carrots

  • 1 medium beet, peeled and chopped

  • 3/4 and 1/4 c water separated

  • 3/4 cup veg broth

  • 2 tablespoons ghee or sesame oil

  • 2 cloves garlic, minced

  • 1/2 tsp hing (optional)

  • 1 1/2 mild chili powder

  • 1 tsp cumin

  • 2 Tbsp cilantro chopped

DIRECTIONS

  • Preheat oven to 350 degrees

  • Toss the butternut squash in your oil of choice.

  • Spread evenly on a baking sheet and put in the oven to roast for 15 minutes. Stir and put back in the oven for another 10 minutes until nicely roasted.

  • Clean and trim carrots and beets. steam or boil the vegetables until very soft. Puree in a food processor when cool enough to handle.

  • Warm the hing in a little ghee and sauté the garlic until golden.

  • Add garlic, hing, cumin, chili powder, salt, pepper, and the rest of the ghee/ sesame oil to your sauce.

  • Add 1/4 cup water to obtain the consistency that you desire.

  • Mix 3/4 cup water and 3/4 cup veg broth and cook with the freekeh. Follow the directions on the package to cook. Once the Freekeh is cooked, fold the beans, freekeh, and butternut into the sauce and garnish with the chopped cilantro.


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