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White Bean Squash Chili


By A New Post from FOODalogue (Visit website)





We momentarily interrupt the Culinary Tour Around the World to introduce a healthy chili recipe.

For those of you who follow FOODalogue, you know I like colorful plates and lots of vegetables. I incorporate veggies into eggs for breakfast, in sandwiches at lunch time, and in pastas for dinner. But, admittedly, I also like pasta, crusty bread and wine a little too much (well, o.k., a lot) so my New Year's resolution was to try bringing in even more vegetables as a substitute for the carbs I really crave. 

I also like to 'waste not' in the kitchen...so when I had 2 small slices of pork loin leftover from a roast and I wanted to healthy-it-up, I thought about making a mainly vegetarian chili with a little pork to add flavor.

Like most of my recipes, this  is more about food pairings and presentation than actual technique and measurements -- but because it is 'chili', I'm sending it off to Gloria of Cookbook Cuisine* for her 'chili cook-off'. 

What I did:
? baked 2 squash halves (butternut and acorn) in oven till tender; scooped out filling, cubed it and reserved to side for later. Meantime,
? sauteed shallot, green pepper and garlic in olive oil with some fresh thyme
? added about a cup of halved grape tomatoes
? a splash of wine
? 1 can of Goya white beans 
? 8 ozs of tomato sauce
? diced pork loin
? chili powder, cumin, chipolte, pimenton (paprika)
? chopped fresh cilantro
? a squeeze of lime
? a dash of hot sauce
? simmer till flavors meld
? fold in reserved chopped squash and serve in squash shells.

*Gloria is a published author of some 2 dozen books and she is offering a free online course of how to write a cookbook. We've only had one lesson so far so I don't think it's too late to sign up. She's out promoting her new book but will be back to resume her head mistress role soon.









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