10/30/2024
๐จโ๐ณ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ ๐๐ถ๐ด๐ต๐น๐ถ๐ด๐ต๐ ๐ผ๐ณ ๐ง๐ต๐ฒ ๐ช๐ฒ๐ฒ๐ธ: ๐๐๐๐๐ฒ๐ฟ๐ป๐๐ ๐ฆ๐พ๐๐ฎ๐๐ต ๐ฎ๐ป๐ฑ ๐ช๐ต๐ถ๐๐ฒ ๐๐ฒ๐ฎ๐ป ๐๐ต๐ถ๐น๐ถ
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
โข 1 tablespoon olive oil
โข 1 onion, diced
โข 2 cloves garlic, minced
โข 1 small butternut squash, peeled and diced
โข 1 can (15 oz) white beans, drained and rinsed
โข 1 can (14.5 oz) diced tomatoes
โข 2 cups vegetable broth
โข 1 teaspoon cumin
โข 1 teaspoon smoked paprika
โข 1/2 teaspoon ground cinnamon
โข Salt and pepper to taste
โข Fresh cilantro for garnish
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in diced butternut squash, cumin, smoked paprika, cinnamon, salt, and pepper. 3. Cook for 5 minutes.
4. Add white beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the butternut squash is tender.
5. Serve the chili hot, garnished with fresh cilantro.
