This is a useful chili recipe to have in your arsenal. Healthy, tasty, easy (except cutting up the butternut squash = PITA!).
Changes I make to sass up the recipe a bit:
- substitute one can of chickpeas for one of the cans of black beans
- use whatever leafy greens you have on hand: kale, swiss chard, collard greens, spinach (this time we ended up using a bag of random mixed greens Chuckie bought by accident when I requested mixed baby greens.)
- add some cayenne (1/2 tsp) and cinnamon (a couple shakes) when you add the other spices