Butternut Squash Chili

Adapted from the Washington Post

I was waiting for the cold weather to return to share this one with you. We had some tonight – a great way to warm up after being outside. I’ve brought this to gatherings of omnivores who thought no one would ever eat this — not so!! This is delicious and full of anti-oxidants.

Although there are many ingredients here, you add them in batches, so you can prepare them as you go. And you have enough time to try out the recipe before serving it on Super Bowl Sunday!! It freezes well also.

Ingredients for the chili:

2 Tbsp canola oil
1 sweet onion, coarsely chopped
3 carrots, sliced
1 Tbsp finely chopped garlic
1 28 oz can chopped tomatoes and their juices
1 28 oz can pureed tomatoes
1 small butternut squash in ½ inch dice (about 4 cups or 16-20 oz precut)
2-3 parsnips, peeled and cut into ½ inch dice (about 2 cups)
1 lb corn kernels (frozen, canned or fresh)
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
½ – 2 Tbsp chili powder (wide range, to adjust to taste)
2 chipotle chili peppers en adobo, coarsely chopped (optional)
Coarse kosher salt – amount depends on salt in the canned tomatoes

Ingredients for the garnishes – any or all of the following:

Diced plum tomatoes
Shredded extra-sharp cheddar cheese
Sour cream or plain yogurt
Diced avocado
Finely chopped cilantro
Finely diced red onion

Directions:

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the onion, carrots and garlic and cook for 5 minutes, until crisp-tender.
3. Add the tomatoes, squash and parsnips and increase the heat to med-high, bringing to a boil.
4. Reduce the heat to med-low and cook for 20 minutes, stirring occasionally.
5. Add the corn, beans, chili powder and chipotle peppers and salt to taste, stirring to combine.
6. Increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cook for 20 minutes, stirring once or twice.

Serve with bowls of the garnishes.