Butternut Squash Chili - For Those Cold Days!
So meat is really expensive.
You know what's not expensive?
The farmers market in my city (one of them rather) sells spaghetti, butternut, and acorn squashes for $1 each! So of course I stocked up. I also bought a blue hubbard for $3!! Ta da! Who needs meat?
....well, we do, but that's just not in the budget right now or anywhere in the near future actually. *sigh*
So I've had to get SUPER creative with squash. The blue hubbard I've set aside for when we seriously have no food because it's giant, it's plentiful, and it'll sit for a good 8 months.
This morning I brought out my trusty slow cooker to prepare a butternut squash chili. I love chili because you can basically throw your favorite ingredients into your crockpot and let it go to town because the longer chili cooks the better the flavor!
So here's my version.
1 butternut squash, roasted and cut into small chunks (I like to cut my butternut squash into about four or five big chunks, roast it for about an hour or so (we're at a high altitude in CO) and the skins practically fall off, then I dice into small chunks)
1 diced green chili
1 diced yellow onion
1 can of corn (or frozen if you will or fresh!)
1 can if diced green chili's
1 clove of minced garlic
2 tsp cumin
2 Tbl chili seasoning
1 can kidney beans
1 can pinto beans
1 can diced tomatoes
1 1/2 cups water
I saute'd the green peppers, onions, and garlic in a wee bit of olive oil til they were niiiice and translucent. Then I mixed everything in my slow cooker and turned it on low for about 8 hours.
Again, the great thing about chili is you can do whatever you want with it so if you don't have those exact cans of beans, use other beans! I just happened to have those in the pantry.
Also, don't like green chili's? Omit!
LOVE green chili's? Add two cans! Ta da!
Wanna use an acorn squash? Why not?
Try adding lentils!
See? Chili is freaking magic.
Also, is this not a beautiful edible palette of color?
Martha Stewart, eat your heart out ;-)