Squash Chili

Squash Chili

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.

Before I joined a CSA, I never bought squash at the store. I was so happy to discover that it tastes great in chili. This squash chili is yet another reason that I’m so thankful for my farm share.

Squash Chili

Squash Chili

Ingredients

  • 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

Instructions

  1. In a large pot, sauté the onion in the olive oil until soft. Add the garlic and cook for another 30 seconds.
  2. Chop the squash and celery root into bite-sized pieces and add them to the pot.
  3. 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.
  4. Serve warm with brown rice or cornbread.
http://realfoodrealdeals.com/2013/01/09/squash-chili/

 

Squash Chili 2 rfrd

Squash Chili Price Breakdown

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.

Are there any vegetables you never thought you could like, but you learned to love them? Please share in the comments.

Comments

  1. Great Minds Think Alike, Annemarie! I’m currently roasting a tiny acorn squash and sweet potato (from the Strategic Winter Squash Reserve) to make a test recipe of chili for tonight’s dinner.
    I know that I want a smooth, meaty chili (I had a bite of my spouse’s bowl at lunch the other day) but I wasn’t sure where to go with seasonings so I’m investigating your recipe and my spice drawers.

    Thanks!

    • Annemarie says:

      Good luck, Kirsten! I love this spice combination, but there are so many different ways you can go with chili. That’s one of the things I love about it.

  2. I swear I always have at least one butternut loitering on top of my microwave! I can’t stand it plain either but I love it in recipes :-) The chili sounds great!

  3. I am really excited about your recipe! I have this on my to make list! Its right at the top!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    On the Gluten Free Fridays tab we have new badges for you to display on your blog. There are a few different choices for you. There are varying sizes as well. If you’ve had a featured recipe in the past, feel free to grab one of those badges as well! They are free for the taking; use as you wish! Thanks for supporting our GF community and spreading the word!

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week!

    Cindy from vegetarianmamma.com

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