Resolution Menus. Monday: Vegan

Vegan Chili
Simple Salad


I have made a few versions of this and it always seems popular, even by non vegans. In place of the butternut squash you can use sweet potatoes. For the beans, any combo will work, This time I used white beans in place of garbanzo beans as that is what I had at home.

This is about 6-8 servings

1 Small Butternut squash
4 Garlic cloves
1/4 cup olive oil
1 Onion
1 Carrot chopped (about a cup)
1 Pepper chopped (red or yellow not green)
2 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp fennel (okay to leave out if you don't have any handy)
1-2 tsp black pepper (depending on taste)
1 tsp salt
1/2 cup chopped flat leaf parsley
1 35 oz can diced tomatoes
1 can black beans
1 can kidney beans
1 can white beans
(water, veggie broth or an extra 12 oz can of tomatoes if you like the soup a little thinner).

Cut Squash in 1/2 and drizzle w/ oil, sprinkle with salt and pepper and put one sliced garlic clove in each side. Bake at 400 about 40 min. Should still have some resistance and be a bit underdone. Put oil and garlic from center in large pot and peel and chop squash.

Add additional oil, 2 more cloves of garlic and chopped onion to large pot. Cook over med heat until onions are soft. Add squash, carrot and red pepper. Cook about 10 mins. Add all the spices and parsley and cook, stirring for 2-3 min. Add remaining ingredients and turn to lower heat. Cook about 40 min, checking from time to time.

If you just can't deal with the vegan part, a little cheddar cheese, sprinkle of Parmesan or dollop of plain yogurt goes well.

Costs
Chili. $13.00
Salad. $4.00

Points/Calories
Chili 3/120
Salad. Nothing until you add the dressing...