7 November 2013

So, I made the chili. I made it the Megan way, which means with only a passing glance at the actual recipe. The actual recipe called for banana peppers.

Really? I think not.

Here’s what I actually did to make Poblano and Butternut Squash Chili:

32 ounces chicken stock by Kitchen Basics (I said veggie chili, not vegetarian chili)

leftover butternut squash and Fuji apple from the other night, about 1 cup

leftover corn on the cob

1 package (12 ounces) butternut squash.

2 gloves garlic

1 tablespoon Williams Original Chili Seasoning (ingredients: chili peppers and other spices, garlic. I like a little mystery in my chili. This spice conglomeration is the only good thing that came out of a Bible study I was in several years ago.)

Put all that in the crockpot on low.

Saute 1 white onion and 1 package (8 ounces) Herdez Diced Poblano Peppers (ingredients: poblano peppers). Add to crockpot.

Then, just leave it alone and let it cook for several hours.

The real recipe called for kidney beans (yuck!), but I thought this called for lentils because although I love most beans, lentils are just more fun. So I bought a can and threw that in about an hour before I served it.

I had already eaten all the Saltines because they’re my indulgence in times of stress. I ate my chili straight up with a glass of sauvignon blanc.

 

 

 

Comments

  1. So what have you got against kidney beans, for heaven’s sake?? I don’t even know what banana peppers are. :>) You’re a gem, Megan. I like saltines, too. But my stress eating is pretty much anything that isn’t nailed down. Been under a lot of stress lately, which happens to tell you way too much about my eating, too. Sigh.

  2. i’m a lentil lover…

  3. “This spice conglomeration is the only good thing that came out of a Bible study I was in several years ago.”

    Favorite line! Totally made me grin – I suspect we’ve all been there at different times!