Spring is here and it is not usual to rain in Bay area. But it did. So I am back to my chili love. It has all good for you stuff and a bowl or two of this delicious chili will leave you full and satisfying until the next meal.. This recipe is not an authentic one but I assure you that it is very nourishing and delicious.
It doesn’t have a lot of tomatoes like a typical chili. On the protein front we have two varieties here – red lentils and black eyed peas. What I like about them that they do not require overnight soaking . You may just use the beans and skip lentils but let me tell you that lentils result into thick and creamy chili . Let’s talk about the veggies used. If you have been following my recipes you must know how much I love colors on my platter. I have used all seasonal veggies that were in my refrigerator . Basically you can call it as a fridge clean up chili too. I even threw in a good amount of spring mix towards the end but it is totally optional.
And the star of this chili is butternut squash … oh I love it so much and actually don’t need a reason to add it. I have never understood why one should enjoy butternut squash in fall and winter only. Squashes stay well for months without cutting it in. And if you happen to cut them any leftover squash can be stored in cubes or puree form in the freezer. In fact the grocery stores sell them all year round. This time I have used some pre cut butternut squash that I got from Costco . You may sub it with sweet potato or white potatoes . Speaking of spices ,I have added some turmeric as well as ginger to combat spring allergies but it is totally optional.
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