The part for my oven is in and they will be here today to fix it! And not a minute to soon. I have orders of baked goods to fill for my husband and Christmas eve dinner to make for the in-laws. And a bunch of brown bananas to use. And a new recipe for baked squash I want to try. And, and, and….. I feel like a kid in a candy store.
The roaster oven that my friend let me borrow was a life-saver. More accurately, a gift-saver, since I was able to make and give my granola as Christmas gifts to my family last weekend. Thanks again Kristina!
So, to continue my reliance on recipes I have had stored up in my queue, here is a recipe for a delicious vegetarian chili. I saw it in New Mexico Magazine while I was visiting my grandmother in Albuquerque. I love how the vegetables are roasted in the oven before they are added to the pot on the stove top. Great flavor!
Winter Squash Chili
- 1 large butternut squash, peeled, seeded and cut into bite-sized pieces
- 1 russet potato, diced (mine was 11 ounces)
- 1 large yellow onion, diced
- 2 carrots, diced
- 1 golden beet, peeled and diced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/8 cup red chile powder
- 2 tsp. oregano
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. cinnamon
- 1 can diced tomatoes
- 1 can black beans, drained
- water (enough to cover ingredients)
- salt and pepper to taste