Sunday, January 22, 2006
Point Count: Butternut Squash Chili
As revised from j7muse's pumpkin chili recipe below, to accomodate stuff we have in our cabinet:
Ingredients:
• 2 tablespoons olive oil - 6 pt.
• 1 cup chopped onion - 0 pt.
• 1 cup chopped red bell pepper - 0 pt.
• 1 clove garlic, finely chopped - 0 pt.
• 2 cans (14.5 oz each) diced tomatoes, undrained - 0 pt.
• 1 butternut squash, peeled & diced - 8 pt.
• 1 can (15 oz.) tomato sauce - 0 pt.
• 2 cans (15.25 oz.) kidney beans, drained (I used black beans) - 6 pt.
• 1 can chipotles in adobo sauce - 2 pt.
• 1 cup whole kernel corn - 1 pt.
• 1 tablespoon chili powder - 0 pt.
• 1 teaspoon ground cumin - 0 pt.
• 1 teaspoon salt - 0 pt.
• 1/2 teaspoon ground black pepper - 0 pt.
(I added a few dashes of cinnamon and nutmeg.) - 0 pt.
Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add squash and saute for 2 minutes.
ADD tomatoes with juice, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 45 minutes or until squash is tender.
Total 23 points, and I'm expecting about 6 servings - so 4 points each serving! Which means I can have a bite of curt's homemade strawberry icecream tonight.
Ingredients:
• 2 tablespoons olive oil - 6 pt.
• 1 cup chopped onion - 0 pt.
• 1 cup chopped red bell pepper - 0 pt.
• 1 clove garlic, finely chopped - 0 pt.
• 2 cans (14.5 oz each) diced tomatoes, undrained - 0 pt.
• 1 butternut squash, peeled & diced - 8 pt.
• 1 can (15 oz.) tomato sauce - 0 pt.
• 2 cans (15.25 oz.) kidney beans, drained (I used black beans) - 6 pt.
• 1 can chipotles in adobo sauce - 2 pt.
• 1 cup whole kernel corn - 1 pt.
• 1 tablespoon chili powder - 0 pt.
• 1 teaspoon ground cumin - 0 pt.
• 1 teaspoon salt - 0 pt.
• 1/2 teaspoon ground black pepper - 0 pt.
(I added a few dashes of cinnamon and nutmeg.) - 0 pt.
Directions:
HEAT oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add squash and saute for 2 minutes.
ADD tomatoes with juice, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 45 minutes or until squash is tender.
Total 23 points, and I'm expecting about 6 servings - so 4 points each serving! Which means I can have a bite of curt's homemade strawberry icecream tonight.
