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Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
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Step 1
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In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper.
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Step 2
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| Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. |
Chocolate Chip Cookies…with Chickpeas?!
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Serves
| 2 dozen |
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Prep time
| 20 minutes |
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Cook time
| 11 minutes |
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Total time
| 31 minutes |
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Meal type
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Dessert
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Misc
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Child Friendly
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From book
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Adapted from Deceptively Delicious
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This is a twist on classic chocolate chip cookies. Add walnuts, raisins or craisins for an extra special treat. Chickpeas in chocolate chip cookies...its better than you may think!
Ingredients
- 1 cup light brown sugar
- 1/4 cup trans-fat-free tub margarine
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 2 teaspoons vanilla extract
- 1 (15oz) can chickpeas (drained and rinsed)
- 2 cups semisweet chocolate chips
- 3/4 cups chopped walnuts (optional)
- 3/4 cups raisins or craisins (optional)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions
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Step 1
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| Preheat oven to 350F. Coat a baking sheet with cooking spray. |
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Step 2
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| In a large bowl, beat sugar, margarine, and applesauce until smooth. Beat in egg whites, and vanilla. Add in chickpeas and chocolate chips. Mix in flours, oats, baking soda, and salt. Mix until thick dough forms. |
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Step 3
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| Drop dough by tablespoon onto baking sheet, about 2-inches apart. Press gently with fork to flatten. Bake about 11-13 minutes or until cookies are golden brown and just set- don't overbake! |
Butternut Squash Macaroni and Cheese
Ingredients
- 1 1/2 cup whole wheat elbow macaroni
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all purpose flour
- 1/2 cup nonfat milk
- 1/2 cup butternut squash puree (or cauliflower puree)
- 1 1/2 cup low fat Cheddar cheese (shredded)
- 4oz lowfat or nonfat cream cheese
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
Note
A classic comfort food, jazzed up with butternut squash- healthier and even more delicious!
Directions
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Step 1
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| Cook pasta according to directions. Drain. |
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Step 2
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| Coat a large saucepan with cooking spray. Over medium heat, add oil, then flour, and cook, stirring contantly, until think paste, about 1 to 2 minutes. |
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Step 3
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| Add milk, stir occasionally until mix begins to thicken, about 3 to 4 minutes. Add vegetable puree, Cheddar cheese, cream cheese, and seasonings. Stir until cheese is melted and sauce is smooth. Stir macaroni into sauce and enjoy! |
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