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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut Squash Chili Recipe

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This recipe for Butternut Squash Chili is from Low's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash approx. 2 pounds, peeled, cut into half inch pieces
1 1/2 c. chicken broth or vegetable broth
15 oz. black beans 1 can drained and rinsed
15 oz. kidney or great northern beans 1 can drained and rinsed
14 oz. petite diced tomatoes with juices, 1 can
2 bell peppers, any color diced
1 onion diced
5 cloves garlic minced
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground ginger
1 tsp. salt and pepper each

For the Toppings
cilantro
sour cream
chips
cheese
Directions:
Directions:
Drain the beans and rinse well. Place all the chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until the butternut squash is tender. Remove 2 cups of the chili and mash, return to the pot, and stir in.

Serve with desired toppings.

Notes:
1 lb of lean ground beef or ground turkey can be added to the chili, brown in a pan and drain fat before adding.
Any type of canned beans can be used.
Mashing some of the chili helps to thicken it. If you’d like to thicken it further, combine 2 teaspoons of cornstarch with 2 teaspoons of cold water. Stir into the hot chili and let cook for 15 minutes more.
The chili can be mashed with a spoon or a potato masher.
For extra heat, stir in 2 diced chipotle peppers or ˝ teaspoon red chili flakes.
Personal Notes:
Personal Notes:
Recipe from Spend with Pennies

 

 

 

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