CSA 2013: Week 18 + Vegan Butternut Squash and Black Bean Chipotle Chili

CSA 2013: Week 18 // Dula Notes

Only two more CSA shares left this year and I’m trying to make the most of it. The weather is beautiful in Michigan with day temperatures lately in the mid 70’s. It makes evening walks a little cooler and puts soup and roast chicken on my mind.

This week we received beets, swiss chard, green beans, bell peppers, butternut squash, muskmelon, basil, Italian parsley, tomatillos and potatoes.

Beet Smoothie // Dula Notes

Inspired by Kasey’s juice, I made a beet, apple, kale and frozen mango smoothie. It’s the prettiest shade of fuchsia which is the real reason I wanted to add a beet to my smoothie. I really enjoyed the slightly earthy, but overall sweet flavor from the beet, too. I think that beet and kale go really well together.

Vegan Butternut Squash and Black Bean Chipotle Chili // Dula Notes

I also made Cookie and Kate’s¬†Butternut Squash Chipotle Chili in the slow cooker and it was fantastic! It’s very hearty and full of flavor. It’s vegan, gluten-free and dairy-free, too. Below I’m posting the slightly adapted recipe with slow cooker directions, so I can make it again and encourage you to give it a try.

7 Notes Leave a Note

  1. Cooler weather around here usually means rain too. Not the nicest combo, but luckily we’ve had a great weekend of warm weather (short sleeves) but I’m sure it will be cold and rainy tomorrow and this chili looks great. I’m not into using my slow cooker, but this looks like the perfect recipe to get me into a slow cooker habit.

    • I’m glad you had a beautiful weekend! Feel free to click over to Kathryn’s recipe for stovetop directions if you’d rather make it that way. I changed the ingredients up a bit from the original, too, but it can be cooked both ways!

    • I thought I’d give it a shot and it worked out really well! I was really impressed by how hearty and flavorful it was.

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