With the cold weather coming, my partner and I wanted to make something to warm our toes. I remember when my mother used to make chili as a child. It was the standard – ground beef, onions, red kidney beans and tomatoes – but always delicious, regardless of my aversion towards ground beef even as a kid. As an adult I wanted to make something with LOTS more veggies in it. It was my first ever attempt at cooking butternut squash, and I’m SUPER happy I did. It is delicious in this recipe – even if you’re not a squash lover (mother). One issue I had with the hard, oddly (funny) shaped squash, is that it left a thin film on my hands that took quite a very scrubs to get off. Has anyone else ever experienced this? Or have any idea why this happens? Next time I may just have to wear gloves!
This recipe serves 6-8 people:
3 tblsp. olive oil
1 spanish onion
3 cloves of garlic, minced
1 tblsp cumin
1 tblsp coriander
1 tsp chili powder
Cook the onion in the olive oil in a pan until translucent. Add the garlic. Cook for a minute. Add the spices cook for another 2-3. You may want to use a bit of water to lift up all the spices from the pan, but after I let them cook for a minute they came up fine.
Add the onion and spices to a crock pot with the rest of the ingredients:
1 medium zuchinni, sliced thin into quarters
1 large pepper, chopped
1 can of diced tomatoes with juice – 28 ounce can
1 can of black pinto beans (drained and rinsed) – about a 15 ounce can
1 can of red kidney beans (drained and rinsed) – about a 15 ounce can
2/3 cup tomato paste (6 ounce can)
3 cups butternut squash, peeled and chopped into cubes – HOW TO
3 cups of veggie stock
1 tsp salt – or to taste
Stir everything together and then cook on HIGH for 3-4 hours, or on LOW for 6-8 hours. Serve with some yogurt and shredded cheddar if you’re so inclined… I know I was!
Recipe Update: Veggie Chili Meets Pumpkin