Yet another instance of me throwing all of the food I have into a pot with tomato sauce and calling it a night. This time I barely had any fresh veggies to work with (bless that zucchini!), but I found comfort in the cupboards (canned goods don’t get enough love). I wanted to use pumpkin here but all I had was canned butternut squash puree, which turned out so delicious!
Butternut Squash and White Bean Chili
1 can butternut squash puree
1 can rinsed and drained white beans
1/2 cup chopped mushrooms
2 tablespoons maple syrup
2 cups vegetable broth
1 can tomato puree
1 can filtered water
Sauté the onion in olive oil, cumin, and sea salt until fragrant and browned. Toss in diced zucchini and mushrooms and cook until tender. add white beans, tomato puree, butternut squash puree, vegetable broth, and water to the pot. Turn heat to high and cook until boiling, then reduce to low heat and partially cover with a lid. Now you’re cooking the sauce down until the liquid is absorbed and a thick mixture forms (I stir every 10 minutes for about 40 minutes). At the very end I stirred in the maple syrup! Once the liquid is mostly absorbed it’s done.