Something about October just begs me to put winter squash in everything…much to my husband’s dismay, but really! All those awesome shapes and colors? and how they keep on the counter or in the fridge — they’re perfect for a busy teacher whose cooking eyes are bigger than her time budget!
This is a spin-off of a friend’s chili recipe. I have never wanted another chili recipe after tasting Annette’s — perfectly chock-full of beans and veggies, and spicy enough to want some cornbread or cheese, but not so spicy that a gringa would go running for the milk! I made one tiny change by adding some cubed butternut squash. The golden chunks brightened up the bowl and added some sweetness (even though it’s great the way it is!).
Whip up some cornbread and a bowl of this chili, and enjoy your October weather! In Tucson it’s been in the 90s, so just sayin’…
- 1 TBS canola oil
- 2 medium onions, chopped
- 3 cloves garlic, finely chopped
- 2 28 oz. cans crushed tomatoes
- 2 16 oz. cans black beans (undrained)
- 2 16 oz cans red beans (undrained)
- 2 16 oz. cans pink or pinto beans (undrained)
- 16 oz. frozen roasted corn (or unroasted)
- 2 lbs cubed butternut squash (1 whole squash, or buy it already cubed!)
- 2 TBS ground cumin
- 1 TBS chili powder
- 2 TBS hot red pepper sauce (Louisiana hot sauce works great)
- ½ tsp ground black pepper
- Add water to the consistency you like (I put about ½ cup)
- salt and sugar to taste (I put 1-2 teaspoons each salt and sugar)
- Use a 5-quart pot.
- Heat oil, add onions and garlic and sauté over medium heat until onions are transparent.
- Steam cubed squash in the microwave for 5-6 minutes, or until soft. Add to pot.
- Stir in remaining ingredients and heat to boiling. Lower heat and simmer 1-2 hours. (For the energy/time savers out there: you don't actually have to simmer it. It already tastes good at this point!)
- Feeds 20 people. It also freezes well!
- Enjoy with some cornbread or sourdough, and a green salad!