Butternut Squash Chili

One of the things I love about Pinterest is finding new recipes.  It’s similar to reading a cooking magazine, except you click through the pin (the picture) for the recipe.  I keep track of the recipes I want to make on Pinterest here, in case you’re curious.  This Butternut Squash Chili came to me from Pinterest, courtesy of Gluten Free Goddess who posted the recipe, and the friend of mine who pinned it.

I’ve been wanting to make some kind of chili since the cold snap here in New England, and this one came out so well.  I modified the original recipe a bit, removing the peppers and chilies that I don’t like, and adding extra squash.  I used frozen butternut squash mostly for convenience; it would have been a lot more fun to hit up a farmer’s market for a locally grown squash, but that wasn’t in the cards this weekend.  The original recipe also indicates that this can be made in a crockpot, but I used the stove top directions because they fit my schedule.

The end result is a mild chili which is rich in flavor from all the vegetables.  Between the bright orange squash and the red tomatoes, the color is perfect for fall.  If you like your chili with more kick, add a jalapeno or some cayenne pepper.  The diced fresh avocado was a nice touch though, and I highly recommend it.  I have more than a few chili recipes on the blog, including White Bean Pumpkin Chili, Sweet Potato Chili, and Black Bean Chocolate Chili, but this one will now be in the rotation.

 

 

Butternut Squash Chili

1 T canola oil
2 t minced garlic
1 t cumin
1 t chili powder
1 t ginger
1 c. chopped onion
1 c. chopped celery
1 (28 oz.) can diced tomatoes in juice
1 (20 oz.) bag frozen butternut squash
4 c. vegetable broth
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 T sugar
1 T balsamic vinegar

Heat oil in a large soup pot.  Add garlic, cumin, chili powder, and ginger and stir well for 1 minute.  Add onion and celery, and stir well to coat.  Saute for 10 minutes.  Add tomatoes, squash, broth, beans, sugar, and balsamic vinegar and bring to a boil. Simmer covered for 30 minutes.  Remove cover and simmer for 20-30 minutes more, until slightly thickened. Serve garnished with fresh avocado if desired.

-Adapted from Gluten Free Goddess

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