Harvest chili with Parmesan flatbread

As autumn begins, it’s always a time for inspiration for me in the kitchen with local fall produce. A warm harvest chili sounds just right for October and with this easy Parmesan flatbread recipe, they make the perfect pair. The great thing about this chili is that you can throw in butternut squash, pumpkin, sweet potato, zucchini, any fall produce you have on hand as a substitute or a creative, delicious combination. But although the chili is a definite pleaser especially on a cool day, it’s the Parmesan flatbread that I keep coming back for.

Ingredients

Olive oil

1/2 onion, chopped

1 garlic clove

3/4 cup of cooked butternut squash, diced

3/4 cup of black beans

22.5 ounces of diced tomatoes

7.5 ounces of tomato sauce

1 tbsp chili powder

1/2 tbsp ground cumin

Multigrain or whole wheat flatbread

Fresh, shredded Parmesan cheese (the fancy stuff)

Directions

In a large pot, heat olive oil over medium heat and cook onion and garlic for a few minutes. Add squash and black beans and mix well, cook a few more minutes. Add diced tomatoes, tomato sauce and spices and cook on low-medium heat for 25-30 minutes, then serve. For the Parmesan flatbread: Preheat over to 425 F. Sprinkle fresh Parmesan over flatbread. Cook for 8-10 minutes and serve.