Archive for November 29th, 2010


This is a great seasonal chili recipe that’s quick and easy to make.   It’s loaded with gorgeous golden-hued and red vegetables that contain a specturm of carotenoids as well as curcumin-rich turmeric,  and the super antimicrobial herb oregano.   This meal will fill your bowl with the color of falling leaves and nourish you as only plant strong foods can.


Golden Chili


2 cups butternut squash, cut into a medium dice

one medium onion, medium dice

1 orange bell pepper, medium dice

8 cloves garlic, minced

8 oz tempeh, cut into a medium dice

28 oz plum tomatoes, broken into bite-sized pieces

15 oz red kidney beans, drained and rinsed

15 oz white kidney beans, drained and rinsed

15 oz tomato sauce

 2 T tomato paste

1 T chili powder

1 T Mexican oregano [Plus some for garnish]

1 tsp cumin

1 tsp chili flakes

1 tsp onion powder

1 tsp garlic powder

1 tsp turmeric

1 quart No-Chicken or vegetable stock

Olive oil


Preheat the oven to 400°F.

Place the squash on a baking sheet and roast for 40 minutes until the edges have caramelized. [I roast the squash first in order to give it more flavor.  You could certainly skip this step and add the diced squash to the pot when you add the tomatoes and then adjust the cooking time to allow for the squash to soften fully.]

While the squash is in the oven, sauté the onions, garlic and bell pepper in a drizzle of olive oil until softened.  Add the tomato paste and spices and cook for a couple of minutes.  Add in the tomatoes, tomato sauce, beans and tempeh.  Mix well.  Add in the stock and bring to a low simmer.  Cook for 30 minutes to allow the flavors to meld.  Gently fold in the roasted squash.   Season with salt and pepper.


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