Friday, September 26, 2014

Farm to Table: Black Bean Butternut Squash Chili

          Last week I attended a Farm to Table event at Green Meadow Farm in Hamilton, Mass., put together by the Northeast Mass Dietetics Association for dietitians in the area. During the event we got to enjoy local foods prepared by the farm's own chef and listen to a fellow dietitian and local food enthusiast, Nicole Cormier, talk about ways to incorporate sustainable eating into our practice as dietitians. I have always had an interest in eating locally because of the benefit to our environment, as well as the improved nutrient quality and taste of our food. What I didn't realize was how much of an impact it can have on improving lifestyle habits and health.

Here are some simple ways you can enjoy locally grown foods...

- Shop at a local farmers market
-Take part in a local CSA (Community Supported Agriculture)
-Visit a local farm and pick your own fruits and vegetables
- Start your own vegetable or herb garden
-Plan a meal knowing where all your foods come from

            My recipe for Black Bean Butternut Squash Chili is perfect for this post because all of the produce can be found at a farmers market this time of year! I made it for my husband and brother in law, and they loved it! I'd call that a success!

Black Bean Butternut Squash Chili

Time: 1 hours 30 minutes
Servings: 4

  • 2 Tbsp Olive Oil
  • 1 small Butternut Squash ( ~1.5 pounds), peeled and chopped
  • 1 medium Onion, diced
  • 3 Garlic Cloves, minced
  • 1 Red Pepper, diced
  • 1 Green Pepper, diced
  • 2 (14.5 oz) cans low sodium Black Beans
  • 16 ounces low sodium diced tomatoes , diced
  • 2-3 cups low sodium Vegetable Broth
  • 1 Tbsp Chili Powder
  • ½ tsp Cinnamon
  • 1/3 tsp Allspice
  • 1 tsp Cumin
  • 3 cups raw kale
  • Salt/pepper to taste
1. In a large pot sauté all vegetables (onions, garlic, peppers, butternut squash) in 2 tablespoons of olive oil over medium high heat for 5 minutes or until the onions are translucent. Make sure to stir vegetables each minute for even cooking.
2. Once onions translucent turn down heat to medium low.
3. Add remaining spices, diced tomatoes, and vegetable broth, cover and cook for 1 hour.
4. Once the butternut squash is tender add in the kale and cook for about 2-3 minutes until all the kale is wilted.
5. Once the chili is complete top with your favorite ingredients (cheese, Greek yogurt, avocado, cilantro, hot sauce etc.)

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