Sunday is Chief's and chili day (yes we're a Kansas City based company).
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
5 cloves garlic, minced
1 pint mushroom, sliced
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
1 teaspoon oregano
1/8 - 1/4 teaspoon chipotle powder (to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
1/4 cup of Barefood'n Happy Incredibly Delicious Cashew Cheeze, your choice depending on your spicy tolerance, Cheesy Original or Spicy Chipotle
1 15-ounce can navy beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
3 green onion, sliced for garnish
Barefood'n Happy Cheesy POWder to garnish
salt and pepper to taste
1. Prepare the butternut squash, and set it aside. Heat a large, non-stick pot over medium-high heat, and add onion. Sauté until the onion is translucent, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.
2. Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, mushrooms, salt, and pepper. Add the Barefood'n Happy Cashew Cheeze. Cover and reduce the heat to a simmer. Cook for 20 minutes.
3. Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bows, garnished with green onions and our Barefood'n Happy Cheezy POWder to finish it off.