Anyone out there watching Oscar nominations before the big awards?!
So far I’ve seen American Hustle, Her, Gravity, Wolf on Wall Street, 12 Years a Slave and Twenty Feet From Stardom WHICH MEANS I still have a lot more to see.
And this isn’t because I feel like I have to watch every nominated movie ever, in fact, I usually don’t bother, it’s just that this year I like the sound of a lot of the nominations…so naturally, I’m watching them. And my favorite? By a LONG SHOT, actually, is the movie “Her“. It made me think about love in the strangest way, made me cry, and I’m still thinking about it a week after watching it. Sooooo GO SEE IT!
On a completely different (and exciting!) note, we have arrived at week 12 of 12 weeks of winter squash, which means this is my last post dedicated to the delicious winter squash cause. I hope you found it fun too!!
To sum everything up, we have:
Week 1: Butternut Squash Bundt Cake with Cinnamon Glaze
Week 2: Butternut Squash and Kale Quesadillas
Week 3: Coconut Curried Butternut Squash Soup with Quinoa
Week 4: Butternut Squash Linguine with Kale and Portobellos
Week 5: Stuffed Acorn Squash with Quinoa and Walnuts
Week 6: Spiced Butternut Squash and Date Smoothie
Week 7: Acorn Squash Biscuits
Week 8: Black Bean Guac Stuffed Spaghetti Squash
Week 9: Curried Broccoli Cheddar Soup with Butternut Squash and Goats Cheese
Week 10: Re-Blog – Curried Butternut Squash Soup
Week 11: Acorn Squash Strusel Muffins
Week 12: Black Bean and Squash Chipotle Chili
THANK YOU for bearing with me while I experimented with squash.
For my last recipe I’m posting this delicious black bean chili with chipotle flavours and chopped squash. I like it because it is full of delicious chipotle flavour, is totally filling, and is really good for you! I hope you like it as much as I did.
- 2 tbsp olive oil
- 1 medium red onion, diced
- 2 red bell peppers, seeded and diced
- 1 acorn squash, peeled and chopped
- 4 garlic cloves, minced
- ground sea salt
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 bay leaf
- 1 tbsp chopped chipotle in adobo
- 14-ounce can diced tomatoes, including the liquid
- 4 cups black beans (or 2 cans, drained)
- 2 cups vegetable broth
- 2 Avocados, diced
- corn chips, sour cream, green onion, grated cheese or cilantro for topping
- In a large Dutch oven or stockpot, add the olive oil and then the chopped vegetables (onion, bell pepper, butternut squash, garlic) and sauté on medium-high heat, stirring regularly. Once the onions start turning translucent, turn the heat down to medium-low.
- Add all of the spices, chipoltle in adobo, canned tomatoes, black beans, vegetable broth, and stir. Cover for about one hour, stirring occasionally. Taste the spices and add more to your liking if desired.
- The chili is cooked once it starts looking thick and the butternut squash is tender. Serve the chili topped with corn chips and plenty of diced avocado. You can also add some sour cream, green onion, grated cheese or cilantro for some extra fun!
Recipe adapted from Cookie and Kate