Chilly Night Chili❤️
This chili always brings me back to one of my favorite memories of camping in the Redwood Forest and driving along the Pacific coast.
I made a huge pot of this absolutely delicious chili to take along on the magnificent journey. I even got to share it with friends we made in the Redwood forest.
This chili brings so much comfort and love to my heart every time I eat it that I just want to share it with everyone!
Here is what you'll need to make my favorite chili ever! ❤️
4 tablespoons coconut oil or olive oil, I prefer coconut oil in this recipe because the flavor of the coconut oil really brings out the other flavors in the chili
One medium butternut squash, about 2 lbs, peeled and cut into 3/4 inch cubes
3 medium carrots, peeled and sliced thinly
One large red onion, chopped
One teaspoon to one tablespoon of chili powder, base how much you use on the flavor you enjoy
7 fresh garlic cloves, crushed with garlic press
1 28 Oz can of fire roasted plum tomatoes, crushed
1-3 jalapeno chilies, seeded and minced finally, this is optional based on whether or not you like heat and spice
2 cups of vegetable broth
3 tablespoons of agave
One teaspoon of salt, either Himalayan pink salt or sea salt
1/2 teaspoon of black pepper
2 15oz cans of black beans, rinsed and drained
One bunch of fresh cilantro, chopped, using the leaves only
In a large pot or dutch oven, heat the coconut or olive oil over a low to medium heat until hot. Add the butternut squash and cook, stirring occasionally, covered for 10 to 12 minutes.
Add your carrots to the butternut squash and cover and cook for about 5 to 7 minutes. Checking and stirring occasionally. Then lastly, add the onion, cover and cook for about 4 more minutes.
Now add to the pot, the black beans, tomatoes in their juice, vegetable broth, garlic, chili powder, jalapenos, agave, salt and pepper. Stir the chili gently to combine.
Turn the heat to medium-high and bring to a boil. Once the chili is boiling, stir and reduce heat to low, cover and simmer for about 20 to 30 minutes.
When you are ready to eat this amazing chili, sprinkle fresh chopped cilantro leaves on the top to add a fresh wonderful flavor.
The flavors in this chili are absolutely wonderful together and compliment each other beautifully. It's a little sweet and a little spicy.
I hope this chili brings you much comfort and warms your heart! ❤️
