Recipes V2

Recipes

Experience the Flavors of NAPI: Recipes Crafted with Tradition, Community, and Navajo Pride


Discover a collection of award‑winning and employee‑crafted recipes that celebrate the rich flavors of Navajo Pride ingredients from hearty butternut squash chili to sweet pumpkin chocolate chip muffins and traditional blue corn creations. These dishes highlight the creativity of our team, the quality of our products, and the deep agricultural heritage that inspires every bite.

Butternut Squash Chili

By D. Kady

Ingredients:

  • 1-pound ground beef (or turkey)
  • 1 small sweet onion, diced
  • 5 cloves of garlic, minced
  • 2 Tablespoon of Navajo Pride Red Chili Powder
  • 1 teaspoon ground cumin
  • 1 ½ cups chicken or vegetable broth
  • 1 can (15 oz) black beans
  • 1 ½ cup of cooked Navajo Pride Pinto Beans
  • ½ cup Navajo Pride Green Chile, diced
  • 1 can (15 oz) petite diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 3 cups Organic Navajo Pride butternut squash, peeled, cut into half inch pieces

Suggested Toppings:

  • Chopped avocado
  • Sour Cream
  • Shredded Cheese
  • Com Chips

Directions:

  1. In a Dutch oven over medium heat, cook the ground beef and diced onion, crumbling the meat as it cooks, until the beef is no longer pink and the onion is tender (6–8 minutes).
  2. Add the garlic, red chili powder, and cumin; cook for 1 additional minute until fragrant.
  3. Stir in the broth, black beans, pinto beans, diced green Chile, diced tomatoes, and tomato sauce.
  4. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Add the butternut squash, cover, and cook until the squash is tender (20–25 minutes).
  6. If desired, serve with chopped avocado, sour cream, and shredded cheese.

Ingredients:

  • 4 eggs
  • 2 cups sugar
  • 1 (16 ounce) can pumpkin
  • 1 teaspoon vanilla extract
  • 1 1⁄4 cups vegetable oil
  • 3 cups Navajo Pride All-Purpose Flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 12 ounces semi-sweet chocolate chips (Regular or mini)

Pumpkin Chocolate Chip Muffins

By M. Lewis

Directions:

  1. In a large mixing bowl, beat the eggs, sugar, pumpkin, vanilla, and oil until smooth.
  2. In a separate bowl, combine all dry ingredients, then mix them into the pumpkin mixture.
  3. Fold in the chocolate chips.
  4. Fill greased or paper‑lined muffin cups about ¾ full.
  5. Bake at 400°F for 16–20 minutes, or until a toothpick comes out clean.
  6. Allow muffins to cool before removing them from the pan. Enjoy!

Cited: https://www.food.com/recipe/pumpkin-chocolate-chip-muffins-3564

Navajo Pride Blue Corn Biscuit

By E. Begay

Ingredients:

  • 4 ½ cups of water
  • 1 tablespoon Navajo Pride Juniper Ash
  • ½ cup of milk
  • 3 cups of Navajo Pride Bleached Flour
  • 2 cups of Navajo Pride Roasted Blue Corn Meal
  • 3 Tablespoon baking powder
  • ¾ cup of vegetable oil
  • 1 can of Spam
  • Navajo Pride Green Chile

Directions:

  1. Preheat the oven to 435°F.
  2. In a saucepan, combine 4–5 cups of water, juniper ash, and milk, then heat over medium temperature.
  3. In a mixing bowl, combine the flour, roasted blue corn meal, baking powder, and vegetable oil.
  4. Pour the warmed liquid mixture into the dry ingredients and knead until the dough comes together.
  5. Lightly coat a baking pan with oil.
  6. Shape the dough into rounds about 2–3 inches wide, gently flattening each piece before placing it onto the oiled pan.
  7. Bake for 25–35 minutes, depending on the thickness of the biscuits, until cooked through.

Cited: https://www.food.com/recipe/pumpkin-chocolate-chip-muffins-3564

This recipe is approximate and it may take a few attempts to find your preference mixture.

Ingredients:

  • 5 cups water (boil 4 cups and reserve 1 cup)
  • 4 cups Navajo Pride Roasted Blue Corn Meal
  • 1 tsp Navajo Pride Juniper Ash
  • 1/4 tsp salt

Blue Corn Bread

By R. Pablo

Directions:

  1. Pour ½ cup of water into a shallow bowl (such as an 8″ pie pan), add ¼ teaspoon salt, stir to dissolve, and set aside. Reserve the remaining ½ cup water for shaping the dough.
  2. In a saucepan, add 1 teaspoon cedar ash to 4 cups of water and bring to a boil.
  3. Place 4 cups of roasted blue corn meal into a large mixing bowl.
  4. Slowly pour the boiling water over the roasted blue corn meal, mixing thoroughly until a dough forms.
  5. Cover the bowl with a damp kitchen towel to prevent the dough from drying out.
  6. Scoop about ¼ cup of dough for each piece and shape it into small, tortilla‑like rounds with your hands, adjusting size and thickness to your preference.
  7. Use a little of the reserved water to smooth the edges of each piece.
  8. Cook the dough on a hot griddle over medium heat for 2–3 minutes per side, or until golden brown.
  9. Remove each piece from the griddle and quickly dip it into the salted water.
  10. Sprinkle with additional salt if desired, and enjoy!

This recipe is approximate and it may take a few attempts to find your preference mixture.

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