Butternut Squash Chili

By D. Kady

2020 NAPI Employee Appreciation Cooking Contest
** 1st Place Winner **


  • 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


In a Dutch oven over medium heat, cook ground beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Add next onions, garlic, chili powder, and cumin - cook 1 minute longer. Stir in broth, both types of beans, diced green chile, diced tomatoes, and tomato sauce. Bring to a boil; reduce heat. Stir in butternut squash; simmer, covered, until squash is tender, 20-25 minutes. If desired, serve with chopped avocado, sour cream and shredded cheese.

Pumpkin Chocolate Chip Muffins

By M. Lewis

2020 NAPI Employee Appreciation Cooking Contest
** 2nd Place **

READY IN: 30 minutes                               MAKES: 30 muffins

  • 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)


In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 F for 16-20 minutes. Let cool before taking out of pan. Enjoy!!


Navajo Pride Blue Corn Biscuit

By E. Begay

2020 NAPI Employee Appreciation Cooking Contest
** Entry **

Ingredients: (APPROXIMATE)

  • 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

Heat Oven to 435°

Combine 4 to 5 cups water, add juniper ash, and milk into a sauce pan and heat to a medium temperature. In a mixing bowl, combine flour, roasted blue corn meal, baking powder, and vegetable oil. Add liquid mix and knead. Coat the cooking pan with oil. Set the dough to 2 to 3 round inches, slightly flatten, and place on the cooking pan. Makes approximately 10 to 15 biscuits and bake from 25 to 35 minutes depending on the thickness of the biscuit.

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

Blue Corn Bread

By R. Pablo

2020 NAPI Employee Appreciation Cooking Contest
** Entry **

Recipe makes about 16 pieces.


  • 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

Pour 1/2 cup water into a shallow bowl (I use an 8" pie pan) and add 1/4 tsp salt. Stir until salt is dissolved and set aside. Remaining 1/2 cup of water can be aside and used when shaping the dough. In a sauce pan, add 1 tsp cedar ash to 4 cups of water and bring to a boil. Place 4 cups roasted blue corn meal in a large mixing bowl. Slowly pour boiling water into bowl with roasted blue corn meal. Mix thoroughly. Cover bowl with a damp kitchen towel to keep dough from drying. Remove about 1/4 cup of dough for each bread piece and use your hands to shape into small tortillas. Size and thickness as desired. Use water to smooth edges. Cook on hot griddle until golden brown on both sides. About 2-3 minutes on each side over medium heat. Remove bread from griddle and quickly dip into water with salt. Additional salt can be sprinkled on bread, if desired. Enjoy!

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