We’ve got some whistling wind all up in the pine trees and that means a food thing or two. Cheeeelaaaaaay! Woop woop!
Insert eye roll.
Have you seen the crazy rigamarole repertoire ensemble ramalamadingdong of Soups, Stews, and Chilies I’ve collected here at home town, The Roasted Root? Translation: I have soup recipes on my blog. Have you seen them?
Are you wearing a scarf? Good!
Alright. I have a very specific need for chili. It hums soothing songs to my heart while the wind a-whistles. Let’s talk about chili while you teach me how to dougie. There has been Roasted Pepper Elk Chili, Southwestern Vegetarian Chili, Barbecue Pulled Chicken Chili, and Red Wine Turkey Sausage Chili .
Okay, now I’m just throwing myself a prop party.
This chili recipe’s a vegetarian’un. And it’s marvelous! It has the butternut squash – – – > have you met the butternut yet this season – – – > mmmmhmmmmm! It includes cinnamon (not just for use in oatmeal-raisin cookies!) to make it a sight for sore eyes in a crowded room. And, of course, the chickpea. Which is a word I never say out loud in real life. It only gets written in my blog. For prop reasons. The word I use is garbanzo bean. You say chickpea, I say garbanzo bean. We all go home full.
In other news, this girl’s on an aeroplane on her way to Coloradee. Heeeell Yamaha! I’m headed to visit my long-time friend for a little stay-kay in the brilliant town of Denver. Food bloggers? Food bloggers? Hit me up, soul sisters, I know you’re there! Let’s chill and have some cheeelaaaay!
Butternut Squash and Chickpea Chili. Who’m I kidding, that was for SEO purposes only. Word. ee’eery body dougie!
This recipe was adapted from Cooking Light’s Chickpea Chili