Butternut Squash Chili

Kids, this is not a recipe, but a warning to please take care of yourself when eating chili. I burn my mouth on this stuff every. Single. Time. My mouth is fresh with a new wound from the ghost of leftover’s past. It’s not pretty, kids. Not pretty.

about 2/3 of a butternut squash
1 ear of corn, cut from the cob
2 bell peppers, orange, red, or yellow, please.
1 red onion
16 oz. can black beans
16 oz. can red beans
16 oz. can diced or crushed tomatoes
1 shallot
4 cloves garlic
1-3 c. vegetable broth (it depends)
1-2 c. water
2-3 tsp. cumin
1-2 tsp. cayenne pepper
1-2 tsp. chili pepper
1 T. adobo sauce
salt & pepper (as always)
olive oil

Let’s start by getting some color on your vegetables. Throw corn, minced garlic, red onion, and bell pepper, and butternut squash in olive oil, salt & pepper to saute. Do you remember how to cut a butternut squash? Key here is to A. blacken some of your vegetables. B. flavor all the vegetables with garlic C. get that weird corn taste out of your chili (be weary of the ever-present corn taste. corn perpetuates everything).

Your goal is NOT to get the vegetables so soft that they’re cooked. They’ll have time to do that. No worries. Set them aside when they’ve got some color. Your squash will still be firm. No worries.

Bring broth and water to a simmer in a LARGE saucepan. Once it’s all hot, add in the vegetables you’ve set aside and then the spices, lightly at first. Add in a smaller amount of each spice and then add the drained black beans, red beans, tomatoes and adobo. If it’s not looking very viscous, add in some more broth. If you think it’s too mild, add some spice! Keep this on a continuous simmer, stirring every 7-10 minutes or so for about 30 MINUTES. If you let all this stew, your veggies will be super flavorful, I promise.

I ate it with kale and whole wheat pasta. How does that look?


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