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December 10, 2010
12/10 DPP: Green tomato chili
After the chill finally set in down South, we harvested the last of the green tomatoes, a couple of jalepenos, and the last of the green peppers.
And tossed them into a chili. It felt like a nice transition from garden season to soup season.
Green tomato chili1 lb. green tomatoes (or green salsa or tomatillos or canned tomatillos
1 butternut squash, cut in half and seeds removed
1 onion diced
1 jalepeno, diced (seeds removed)
1 green bell pepper, diced
4-5 garlic cloves, peeled
1 tbsp. chili powder
1 quart chicken broth (homemade, or good boullion)
Handful of cilantro, rinsed and chopped (save a little for garnish)
6 oz. frozen spinach (or other greens)
1 can chickpeas (or any white bean)
1 can navy beans (or any white bean)
1) Roast the butternut squash until tender (450 degrees for about 35-40 minutes). Cut off peel, dice flesh into bite-sized pieces
2) Meanwhile, sautee tomatoes, onion, bell pepper, jalepeno, garlic until tomatoes are tender (or alternatively, warm salsa). Mix in chili powder, cook until fragrant
3) Add broth, simmer for a few minutes
4) Add spinach and cilantro
5) Puree
6) Add cans of beans and butternut squash heat until warm
7) Serve, garnish with cilantro (or whatever chili garnishes you like). We served it with quesadillas.
December Photo Project , cooking stuff | By Tim and Jo | 9:43 PM
