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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,492 of 26,839   
   Ben Collver to All   
   Black Bean & Butternut Squash Chili   
   16 Dec 25 07:49:47   
   
   TZUTC: -0800   
   MSGID: 35263.fidonet_cooking@1:105/500 2da73f5a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Bean & Butternut Squash Chili   
    Categories: Chili, Halloween   
         Yield: 6 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 md Onion; chopped   
         1 cl Garlic; minced   
         1    Jalapeno; seeded & minced   
              - (optional)   
    14 1/2 oz Can diced fire-roasted   
              - tomatoes; undrained   
         1 c  Apple juice   
       1/4 c  Tomato paste   
         2 tb Chili powder; or to taste   
         1 ts Salt   
         1 md Butternut squash;   
              - peeled, seeded,   
              - diced 1/2"   
         3 c  Cooked black beans -OR-   
        30 oz Beans (2 cans);   
              - rinsed & drained   
       
     Heat the olive oil or water in a large pot over medium heat. Add the   
     onion, garlic, and jalapeno (if using). Cover and cook until   
     softened, about 5 minutes. Add the tomatoes and their juices, apple   
     juice, tomato paste, chili powder, salt, and squash, and stir to   
     combine. Bring to a boil, then reduce the heat to low. cover and   
     simmer until the squash is tender, about 30 minutes.   
        
     Add the beans, then taste and adjust the seasonings. Simmer,   
     uncovered, for about 15 minutes to blend the flavors. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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