Are you looking for a different way to prepare butternut squash? I have three of them sitting in my produce bowl, so I like to have a variety of ways to use them. I’m not crazy about plain squash, but I love how it tastes in this chili. The sweetness of the squash is a great contrast to the savory seasonings. This flavor combination is delicious, and it makes a nice big batch to last a few nights.
1 tbs. olive oil
1 small onion
1 clove garlic, crushed
1½ lb. butternut squash (or other winter squash)
1 celery root or 3 stalks celery
4 cups cooked pinto beans
28 ounce can diced tomatoes
2 cups broth
2 tsp. chili powder
1 tsp. cumin
2 tsp. salt
- In a large pot, sauté the onion in the olive oil until soft. Add the garlic and cook for another 30 seconds.
- Chop the squash and celery root into bite-sized pieces and add them to the pot.
- Stir in the remaining ingredients and simmer for 30 to 40 minutes, until all the vegetables are soft. If you don’t want your beans to be mushy, add them during the last few minutes of cooking.
- Serve warm with brown rice or cornbread.
This recipe costs $4.67 to make, and it yields 8 servings. The cost per serving is $.58. This squash chili is a delicious, comforting meal any time of year.
Linking to Gluten-Free Friday.