Rewilding Chili

A quick-to-prepare hearty winter meal contributing to ecosystem sustainability.

1 medium / small butternut squash, deseeded, peeled with a potato peeler, and coarse grated.

¼ stick butter

1 large onion

6 cloves crushed and chopped garlic

Olive oil

1 can 16 oz. tomato sauce

1 can black beans, drained

Spices

Chicken (or vegetable) bullion

Oregano 

Chili Powder

Cumin Powder

In a soup pot, butter sauté squash, onion, and garlic until onion is clear. Add olive oil if more moisture is needed. 

Add bullion, tomato sauce, beans, and spices. Add water if it’s too thick. 

Heat till the desired temperature is reached. Top with grated cheese. Enjoy!

This one-dish meal is part of a more vigorous family food consumption commitment. It acknowledges the value of protecting wildlife diversity on planet Earth.

 

Environmentally Thoughtful Eating

 
 

 

Leek & Potato Soup

potato leek soup

1 cup leeks – chopped – sautéd in 2 tblsp. bacon drippings
4 cups water
1 bay leaf
2 tblsp. catsup
2 cups potatoes – chopped
1 small onion – chopped
1 stalk celery – chopped
1 bunch fresh parsley – chopped

salt & pepper to taste
sprinkle of paprika

1/2 to 1 cup lemon roux

to water add, leeks, bay leaf & catsup – simmer for 20 minutes
add remaining ingredients – bring to boil – reduce heat once potatoes are done.

add roux or other cream sauce

top with home made croutons & a splash of cilantro sauce