Butternut Squash Chili: Cold Weather Comfort

P1020811

Because I am from Upstate New York (and not Texas) I have no particular feelings about the way a chili should be made.  Sure I’ve seen the articles and the chili cookoff shows where old men in flannel shirts and cowboy hats are very serious about the spicy mixtures of meat and tomatoes they make under huge white tents, but that’s not me.  Luckily, since I have never been to a chili cookoff and am not plagued by any such allegiances to ‘authentic’ chili ingredients, I take a lot of liberties when I am making this perfect cold weather dish.  This time around I added CSA butternut squash to my standard chili recipe and it brought a mellow sweetness to this smoky spicy chili  that I really enjoyed.

Ingredients:
2-3 tbs extra virgin olive oil
2 large onions, diced
4 stalks celery, diced
3 large carrots, diced
2 large green bell peppers, diced
2 cups butternut squash, diced
6-7 cloves of garlic, minced or grated
1 1/2 tbs chili powder
1 1/2 tbs cumin
1 1/2 tbs smoked paprika
1/2 tbs dried chipotle pepper
1 12oz can of black beans
1 12oz can kidney beans
1 12oz can of canelli or great northern beans
1 28 oz can of whole peeled tomatoes
1 cup vegetable stock or water
salt and pepper to taste
1 bunch cilantro, roughly chopped
smoked cheddar cheese, grated (optional)
lime wedges (optional)

peppers celery onions butternut squash carrots
Heat extra virgin olive oil in large stock or sauce pot.  Add Peppers, Celery, Onions, Squash, Carrots, and garlic.  Let cook for 3-5 minutes or until vegetables start to soften.

Chili vegetables with SpicesAdd chili powder, cumin, smoked parika, and cipotle pepper.  Let cook, stirring occasionally, on medium heat until vegetables are soft.  Season with salt and pepper.

great northern beans, black beans, kidney beans, rinsed and drainedRinse and drain the beans and add to the vegetable spice mixture.  Stir to incorporate.

Butternut squash three bean chiliAdd vegetable stock and can of tomatoes.  Stir to incorporate.  Let cook in low heat for 20-30 minutes uncovered and stir occasionally.  The chili will cook down considerably and will thicken. Once the chili is the desired consistency stir in cilantro and salt and pepper to taste.

butternut squash chili

Serve piping hot and garnished with grated smoked cheddar cheese and a lime.

HOLIDAY GIFT ALERT!  I love this beautiful pottery that is hand thrown by an artist that lives in my mom’s neighborhood named Steve Schafer. You can see more of Steve’s amazing art, both painting and pottery, at his website.

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4 Comments Add yours

  1. Tammy says:

    You know, I have everything on hand to put this together… hmmm. Might be tomorrow’s dinner.

  2. Conor Bofin says:

    Love the chopped veg shot.
    Best,
    Conor

  3. Thank you! So glad you like it! It’s the true meaning of ‘taste the rainbow’ (no skittles necessary)

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