Long time no Zing! Having gone through many recent life changes, Anabel debriefs regarding adjustments, the 2020 presidential election (!!!!), and homebuilding while making a lovely vegan butternut squash chili. She is then joined by her roommate, Maggie, to discuss their recent move, meeting one another on Facebook, old roommate horror stories, and what makes a good living partner. They end off the episode with entertainment recs as always!
Anabel's recommendations:
Maggie's recommendations:
Vegan Butternut Squash Chili:
- 1 yellow onion
- 1 red bell pepper (any color is fine though)
- 2 lb butternut squash, chopped into cubes
- 1 can black beans
- 1 can dark red kidney beans
- 1 can diced fire roasted tomatoes
- 1/2 qt vegetable broth
- 3-4 tbsp chili powder
- 1 tbsp cumin
- 1/2-1 tbsp cayenne (depends how spicy you like it)
- 2 tsp garlic powder
- 2 tsp paprika
- salt + pepper to taste
- olive oil for cooking
- avocado (for garnish, optional but recommended)
- Dice onion and bell pepper, set aside.
- Preheat oven to 400°F. Arrange cubed butternut sqaush on lined and oiled baking sheet. Toss with olive oil, salt + pepper. Bake for 40 min.
- While the butternut squash is baking, begin making the chili by sautéing the onions and peppers in some oil on med-high heat. Cook until onions are translucent and peppers have gone soft, both browned.
- Add canned beans and tomatoes to pot. Stir, then add the veggie broth. If it is too thick still, add more broth as needed.
- Season with the chili power, cayenne, cumin, paprika, and garlic powder.
- Stir and bring to a boil. Once it reaches a boil, let simmer for at least 30 min.
- Once the butternut squash is roasted golden and soft and chili is at desired thickness, add squash to pot and combine the two.
- Season with salt + pepper, and garnish with diced avocado.
