Simple Truth Organic Ground Coriander Description
-
USDA Organic
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Non GMO
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Kosher
Organically grown.
Simple Truth Organic Products are formulated without genetically modified organisms (GMOs). The USDA's National Organic Program does not permit the use of ingredients made with GMOs in certified organic products.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Organic ground coriander.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Butternut Squash Chili
[vc_row][vc_column][vc_column_text]Warm up with a bowl of hearty butternut squash chili, a comforting vegetarian dish packed with bold flavors and nourishing ingredients. Tender butternut squash, protein-rich beans and a blend of spices come together to create a rich, flavorful chili that’s perfect for cozy nights or meal prep. This wholesome, meat-free twist on a classic will satisfy even the heartiest of appetites, making it an ideal dish for vegetarians and chili lovers alike.
Butternut Squash Chili
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion (diced)
- 1 jalapeño (minced)
- 3 garlic cloves (minced)
- 1-1/2 tsp. kosher salt
- 1 Tbsp. chili powder
- 1/2 tsp. smoked paprika
- 2 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1 small butternut squash (peeled and diced into 1/2-in cubes)
- 1 jar (13 oz. kidney beans, rinsed and drained)
- 1 jar (13 oz. black beans, rinsed and drained)
- 1 jar (18 oz. crushed tomatoes)
- 1-1/2 cups low-sodium vegetable broth
- 1 bunch kale (sliced)
- Sour cream (optional)
- Green onions (optional)
- Cilantro (optional)
- Tortilla chips (optional)
- Heat oil in large pot oven over medium heat. Add onion and sauté until translucent for about 8 minutes. Add jalapeño, garlic, salt, chili powder, smoked paprika, cumin and coriander and cook for additional 2 minutes.
- Add butternut squash cubes, beans, tomatoes and broth and bring to boil.
- Reduce heat and add kale. Cover pot and cook for 35-40 minutes, or until squash is tender.
- Serve with dollop of sour cream, green onions, cilantro and tortilla chips.
- Refrigerate leftover chili in airtight container for up to 5 days.
Get these ingredients and more at Vitacost.
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