Butternut Squash Chili
This is my favorite chili recipe. It is great on a cold, rainy autumn day with some cornbread and a bottle of Blue Moon.
Ingredients
- 2 tbls olive oil
- 2 medium onions
- 2 tbls garlic, crushed
- 2 red bell peppers
- 1 can of corn (drained)
- 2 large cans red kidney beans
- 2 butternut squash
- 2 cans chopped plum tomatoes
- 2 tbls cumin
- 1/4 tsp allspice
- 4 tbls chili powder
- 2 tbls red pepper flakes
- 2 tbls oregano
- salt and pepper to taste
- 1/2 cup red wine
Directions
Cut the necks off the squash, then cut each piece in half length-wise. Scoop out the seeds. Slice the squash in to 1/2″ wide strips lengthwise.
Peel the skin from each slice and cut in to 1/2″ cubes.
Heat olive oil over medium heat in a large pot. Then, saute the onions and garlic. Add the red pepper and cook for 5 minutes, stirring occasionally.
Add the cumin, allspice, chili powder, red pepper flakes, and oregano. Stir well.
Add both cans of chopped tomatoes with juices and red wine.
Add the diced squash and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until squash is tender.
Add kidney beans and cook 10 minutes longer.
Adjust seasonings and add salt and pepper to taste.
Serve with a hearty bread or cornbread.