Chili is one of our favorite meals this time of year. I usually make a meat chili but in an effort to eat more veggies I experimented with a new recipe. At the store I picked up seasonal veggies that inspired me, so there is no rhyme or reason to the recipe. Enjoy the cooking experience and add flavors you enjoy. The best part was while it was simmering, I drink a glass of wine and relaxed. “Chique” & easy!
Butternut Squash Veggie Chili Recipe
1 large Butternut Squash, peeled and cubed
1/2 red onion
2 garlic cloves, crushed
1 serrano pepper, seeded and diced
2 tablespoons Chili powder
1 tablespoon Cumin powder
1 zucchini, diced
2 scallions, sliced
1 can of each: red, white, kidney & chili beans
1 16 oz can of crushed tomatoes
1 16 oz can of diced tomatoes
1 cup of frozen corn
1 cup of frozen edamame
Saute garlic and onion in large enamel cast iron pot until onion is clear. Trick to peeling squash is to cut in round wheels and then peel edges like an apple. Add butternut squash & Serrano pepper and sear on high heat for about ten minutes. Add chili powder & cumin, then sear until golden. This step is key to add flavor! Add in all other vegetables & beans. I add some of the liquid from beans but not all of it. The cans of tomato will give it a soup like consistency. Sometimes, if I have some Trader Joes “Roasted Red Pepper & Tomato” soup on hand I will add a cup or so to give it a little extra flavor but not required. Let it simmer for a few hours. I love to top it with sour cream and fresh avocado!