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.
