squashy chili beauty

Squashy Chili

 

squashy chili beauty

Squashy Chili

Chili can be spicy, but this recipe is mild. If you really want to go for the burn, try adding fresh or dried chili peppers. 
Prep Time 40 mins
Total Time 1 hr 40 mins
Servings 6 to 8 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cup
  • Strainer or colander
  • Large heavy-bottomed soup pot with a lid
  • Large spoon
  • Oven mitts

Ingredients
 

  • 2 teaspoons olive or vegetable oil
  • 1 large yellow onion, peeled and chopped
  • 3 garlic cloves, peeled and finely chopped
  • 3 cups diced* butternut squash
  • 2 to 4 tablespoons chili powder
  • 1 to 1 1/2 teaspoons dried oregano
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1⁄4 to 1/2 teaspoon cayenne
  • 1⁄4 cup cold water
  • 2 (16-ounce) cans dark red kidney beans, drained and rinsed well
  • 1 (16-ounce) can black beans, drained and rinsed well
  • 2 (28-ounce) cans diced tomatoes, including the juice
  • 2 small or 1 large zucchini, diced*

Instructions
 

  • Put the pot on the stove and turn the heat to medium.
  • Let the pot heat for a minute and when it is hot, add the oil.
  • Add the onion, garlic, butternut squash, chili powder, oregano, and cumin (and red pepper flakes and cayenne if you like spicy). Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time. If it looks dry, add the water.
  • Add the beans and tomatoes and cook, covered, stirring occasionally, for 30 minutes.
  • Add the zucchini and cook, uncovered, for 30 more minutes. Set aside to cool.
  • After the chili cools, divide it into portions: you can refrigerate up to 5 days or freeze up to 2 months. Serve with cornbread. 

Notes

*Diced veggies are cut into small pieces about the size of dice. But let your adult cut the butternut squash. It's very hard! 
EXTRAS to add (if you like):
2 tablespoons plain yogurt
1 tablespoon chopped fresh basil leaves
1/4 lemon, for squeezing
 
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