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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Chilly Weather Calls for Chili


It's hard to believe how quickly time has past. It seems as though the seasons are shortchanging us

Fall and skipping right to Winter. This week the temperatures dipped and we had flurries! Big fat beautiful snowflakes that thankfully didn't stick. Cold weather in our house means getting out the crockpot, stockpot, and cast iron. It's soup/ stew season!

I've always associated soup dishes with cold weather; either as a small light broth to warm you up before dinner is ready, or as a hearty stew that will warm and fill you. Lets not forget the necessity of a good hot soup when you are feeling under the weather...
This week's weather made me by-pass the light broth soups and go straight to a stew. 
The decision was made based on the flurries; Chicken Chili for dinner!
It's flavorful comfort food rather then spicy-alarm anything. For some extra heat, I usually add some Hot sauce to mine right before eating.

Here is my take on Chicken Chili:
Chicken Chili
Serves 3-4
Ingredients:

2 Tblsp Olive Oil
2 tsp Chili Powder
2 tsp dried Oregano
1 tsp Salt
3 cloves Garlic chopped
1 large yellow Onion chopped
2 dried California Chiles; soaked and chopped
Handful of chopped Cilantro
1 Tbsp Tomato paste
1 can whole Tomatoes in juice
1 can Great Northern beans; rinsed and drained
1 1/2 cups of Vegetable stock; low salt
1 lb Ground Chicken or Turkey

Garnishes: Chopped Chives, Sour Cream, Grated Sharp Cheddar Cheese, Hot Sauce.

Directions:
1. Heat the Oil in a Cast Iron Skillet over medium heat. Add the onions, chili powder, oregano, salt, and garlic. Cook until fragrant.

2. Stir in the tomato paste and chiles and cook for about a minute.

3. Add the Chicken stirring to incorporate the ingredients and using the wooden spoon to break up clumps.

4. Once Chicken has lost it's raw appearance (3-4 minutes) Add the vegetable stock and simmer for 5 minutes.

5. Add the beans and tomatoes with their juices, and bring to a boil.


6. Stirring occasionally add cilantro.



 7. Let cook uncovered for another 10 minutes to thicken.


Serve in bowls over rice with garnishes.

Enjoy!

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