This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
INGREDIENTS
- 1-2 tablespoons avocado oil
- 1 teaspoon minced garlic
- 1/2 cup (or more) Anaheim pepper, chopped
- 1 sweet yellow onion, diced
- 1 green pepper, chopped
- salt and pepper
- 1 can whole tomatoes with juices
- 1 can tomato paste
- 1 can fire-roasted tomatoes, with juices
- 1 can red kidney beans, drained
- 1 can pumpkin puree
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 cup Unsweetened Better Half Creamer
- 1 1/2 tablespoons coconut sugar
- 2 tablespoons chili powder
- 1 teaspoon salt (more to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (regular paprika will work)
- 1/2 teaspoon smoked garlic powder (regular garlic powder will work)
- 1/2 teaspoon oregano leaves
- 3-4 cups cubed butternut squash (you can use sweet potato)
METHOD
In large dutch oven add oil and bring to medium high heat. Add garlic and move around until fragrant, about 1 minute. Add onion, green pepper and Anaheim pepper. Season with salt and pepper and move around until cooked down, about 2 minutes.
Add whole tomatoes and use knife to cut them into quarters (or at least in half). Add tomato paste, fire-roasted tomatoes, kidney beans, pumpkin puree, corn, Better Half Creamer as well as the coconut sugar, chili powder, salt, cumin, paprika and garlic powder, oregano leaves. Let simmer 10-15 minutes.
Add black beans and butternut squash. Let simmer long enough for the butternut squash to be firm, but tender, about 10 minutes or so.
Taste and adjust seasoning, as desired.
