Saturday, February 21, 2015

Winter Squash Chili [Recipe Post]

Wow, where did the last few months go? During my last post about soups, I promised to share recipes, and something always seems to get in the way of getting that done. Well, it's time to get over being a slacker and check this off the to-do list.

First, you have to know that we eat a lot of chili. I have five or six recipes in my favorites folder, and I can make chili from scratch, just depending on what's on hand in the kitchen.

Lately though, this turkey, squash black bean chili from All You has been the inspiration source for these cold winter nights. Here's my take on the recipe:

Winter Squash Chili at A Little Seed Grows Blog

8 ounces peeled butternut or acorn squash, cut into 1/2-inch cubes
2 tablespoons olive oil
1-2 yellow onions, chopped
3 cloves garlic, minced
1 pound ground mild Italian sausage
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
3-4 large tomatoes, chopped
4 cups black beans (we soak and cook dried beans each week at our house, but you can sub two cans, drained)
4 cups chicken broth

1. Place squash in a microwave-safe bowl, cover and microwave on high until soft when pierced.
2. Warm oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened. Add the sausage and cook until meat is no longer pink.
3. Add beans, tomatoes, broth, chili powder, cumin and salt. Stir all ingredients together, and bring to a boil, reduce heat to low and simmer until tomatoes have cooked down and mixture has thickened, stirring occasionally, about 30 minutes. Add squash and simmer for about 10 more minutes. 
Fixin' suggestions: corn chips, shredded sharp cheddar cheese, diced avocado, sour cream

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