I have been looking for more ways to incorporate squash into our diet and to try more varieties of squash. I am also trying to serve a couple of vegetarian meals each week, so I have been experimenting with meatless main dishes. Chili isn't something we have at our house anymore because some family members don't care for it. But this chili met with rave reviews and was greatly preferred over our traditional meat chili recipe!
My Mum and I each made this using different squashes and both were tasty, so feel free to use any variety of winter squash you prefer. The photo below shows us roasting our squashes and a pie pumpkin in my oven all at once. This worked well as we had cooked squash and pumpkin available to use in several recipes over the next few days (this chili, pumpkin pie, squash soup, and some toddler lunches). Can anyone identify the squash on the top rack? We think it is an heirloom hubbard but are not completely sure.
I adapted the recipe from epicurious.
- 1 small butternut squash (or other winter squash)
- 2 Tbsp olive oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 1/4 to 1 tsp chipotle chili powder, to taste
- 2 tsp cumin
- 1 15oz can adzuki beans, drained and rinsed
- 1 15oz can black beans, drained and rinsed
- 2 cups vegetable broth
- 1 large Italian tomato, diced
- 2 cups fresh kale, chopped
- 3/4 tsp sea salt
- pepper to taste
- fresh chopped cilantro to garnish
- Cut squash in half, remove seeds, and place halves in glass baking dish cut side down with 1/2 inch of water in the bottom of the pan. Roast squash at 350 degrees for 20 minutes. Let cool a few minutes, then scoop flesh away from skin. Coarsely cube squash and set aside.
- Heat oil in a large pot over medium heat. Saute onion and garlic 3-4 minutes. Add chili and cumin and saute another 2 minutes.
- Add beans, broth, tomato and squash. Reduce heat to low and cook 20 minutes.
- Add kale, salt and pepper and cook another 10 minutes.
- Garnish each bowl with chopped cilantro.