Butternut Squash Chili
A delicious vegetarian chili using butternut squash
Ingredients
- 1 Butternut squash peeled and cut into bite size pieces
- 2 T Olive oil
- 1 Onion diced
- 1-2 cloves Garlic crushed
- 1 16 oz can whole tomatoes or equivalent fresh tomatoes cored and roughly chopped if fresh
- 2-3 T chili powder to taste
- 2 tsp salt or to taste
- 1 tsp sugar or honey
- 1 tsp Worcestershire sauce
- 1 15 oz can chili beans drained and rinsed
Instructions
- Heat oil in large pot.
- Add chopped onions and cook until soft.
- While onions cook, peel and chop butternut squash into bite sized pieces.
- When the onions have softened, crush garlic into onions. Heat for 1 minute until fragrant.
- Add butternut squash to pot. Stir.
- Add tomatoes to pot and stir.
- Add chili powder, salt, sugar and Worcestershire sauce to pot and stir.
- Heat to boiling. Once boiling, reduce heat and cover. Simmer for 1 hour -- stirring occasionally -- until squash is soft.
- Once squash is cooked, stir rinsed chili beans into the pot. Heat for 10-15 minutes until beans are heated through.
- Serve with optional shredded cheese, sour cream and/or sliced jalapenos.
Notes
You can also add other ingredients to your chili. We sometimes add sweet corn, peppers, roasted peppers and/or kale. These extra items are added with the tomatoes.
If using fresh tomatoes you can choose to skin them prior to using or just cut them up and throw them in. I just cut them up and throw them in. Having some tomato skins isn't a big deal in my opinion.