A friend of ours invited us over for dinner one day and made this yummy chili. It has become a must have in the fall. And with fall like weather here this is the first thing that I thought of that I wanted to make.
It is a vegetarian chili but if you wanted to you could add meat or chicken broth instead of the water, but I don't think that it needs it.
4-5 cups butternut squash-Typically 1 good sized squash
2 cups frozen mixed vegetables
1 medium onion, chopped (any color)
3 cloves garlic, minced
1 cup water
1 cup salsa
2 stalks celery. chopped (optional)
1 tbsp chili powder
1 tbsp cumin
1 (15oz) can of black beans, strained
2 tbsp coriander (crushed)
1 tbsp crushed red pepper
1 tsp ground pepper
1 tbsp olive oil
1. Peel and clean our butternut squash. Cut into chunks.
2. Place sqaush on a microwavable plate. Then add about 1/3 cup water onto the plate of squash. Cover with plastic wrap and microwave for 8 minutes minimum.
3. In a stock pot, or large sauce pot, saute oil, onions, and garlic on high heat for about 2-3 minutes or until onions are starting to soften
4. Turn heat down to medium and add 1 cup water, salsa, celery, beans, rozen vegetables and crushed red pepper. Stir until all ingredients are mixed together. Let simmer
5. The squash should be coming out of the microwave at this point. It should be cooked all the way through. Strain the remaining water from the plate. And then add to pot.
6. Add the remaining seasonings: pepper, chili powder, coriander, and cumin. Flavor to desired taste. Add more seasonings if needed.
7. Stir until fairly consistent. You'll still have butternut squash chunks when finished, but they'll have mixed into the pot giving it a creamy look.
8. If for some reaon the chili cooks for too long and become paste like, add 1/2 cup water and stir until creamy again.
9. Top with sour cream (optional)