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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
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