I, like many other Americans, needed to take the day off yesterday. I was tired physically and emotionally. So, it was a day of minimal news and internet. We shopped, we ate, and we rested. We are refreshed.
This chili is perfect for these days. You can make it in a slow cooker or on a stove top. Up to you but I love the smell of the cooking chili during the day.
Verdict: My family loves this. It is hearty and warming on those cool fall evenings. You can top it with cheese, sour cream, tortilla chips, or even Fritos.
I served this with a side of our Sweet Potato Bread (click for link to recipe).
Butternut Squash Chili
- ¼ cup butter
- 1 large sweet onion, chopped
- 2 Poblano peppers, seeded and chopped
- 4-6 cloves garlic, minced finely
- 1 whole butternut squash, peeled, seeded, and cut into 1/2 inch cubes
- 3 (15 oz) cans beans – your choice(kidney, pinto, navy, white…) drained and rinsed
- 1 (28 oz) can diced fire roasted tomatoes
- 2 cups vegetable broth
- 1 (5 oz) cans chopped green chiles, mild or medium
- 1 (16 oz) can corn, drained
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper, to taste
- Prep and chop all the produce.
- Place all ingredients in a large slow cooker. Cook covered on low for 5-7 hours.
- Once the squash is fork-tender, remove the bay leaf. Taste, and adjust spices to your liking. Serve hot topped with your favorite toppings.