Tasty Tuesday December 20, 2011 Butternut Squash Chili

This will be our last actual Tasty Tuesday for the year.  Next week, although the office will be open (for massage only), we will have a “virtual” Tasty Tuesday — a recipe will be posted.  Stay tuned for our 2012 offerings…..coming on January 3rd: vegan, gluten-free Hoppin’ John and Greens!

Today’s dish comes to us courtesy of our fabulous massage therapist, Shannon Cannedy.  She is serving it today with Turmeric Rice.  It is warm and spicy, with a touch of sweetness from the cinnamon and the squash.  Delish!


1 large (or two medium) butternut squash, peeled, seeded and cut into 1″ dice

3 garlic cloves, minced

1 large onion, finely chopped

2, 28 ounce cans of diced tomatoes

2, 12 ounce cans black beans, drained and rinsed (Shannon used black beans and red kidney beans in her recipe today, so feel free to mix it up if you like both types of beans.  You can also use beans you have soaked and cooked yourself here)

6 ounces medium hot salsa

2 cups of water

5 TBSP chili powder

2 TBSP ground cumin

1 TBSP ground black pepper

1 tsp cinnamon

1 tsp salt (unless your chili powder contains salt)

2 TBSP olive or canola oil


In a large pot, heat oil over medium-high heat.  Saute onion and garlic until onions soften.

Add tomatoes, salsa, water and spices.  Bring to a boil.  Reduce heat to medium.

Add squash and simmer for 15 minutes.

Add beans and simmer for an additional 15 minutes, or until squash is soft when pierced with a fork.


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