It's Chili ~ Time to Make Chili

I made chili last night because it was just the right thing to have on a chili day.

I made my favorite, Butternut Squash Chili. Originally posted on February 21, 2011, this recipe is worth repeating.

A word of caution. If you don't like spicy, you might want to cut back on the chili powder amount. Enjoy!

Butternut Squash Chili

From Parade Magazine, January 24, 1993

Yield 8 servings

Category Main Course

Cuisine Healthy, Vegan

Ingredients

2 Tbsp olive oil

2 onions, chopped

3 cloves, crushed garlic

2 red peppers, 1/2 inch diced

2 Tbsp chili powder

1 Tbsp cumin

1/4 tsp allspice

1 1/2 Tbsp dried oregano (3 - 4 Tbsp fresh)

pinch of red pepper flakes

2 (28 oz) cans diced plum tomatoes

1/2 C dry red wine

1 lrg butternut squash, peeled and cut into 1/2 inch cubes

Finely grated zest of 1 orange

Salt and pepper to taste

2 (15 oz) cans kidney beans, drained

2 Tbsp fresh cilantro, chopped

2 Tbsp fresh Italian parsley, chopped

Directions

1. Heat olive oil in large pot on medium. Add onions, garlic and red peppers. Cook for 10 minutes, stirring occasionally until vegetables are cooked.

2. Add the chili powder, cumin, allspice, oregano and red pepper flakes. Cook for 1 minute, stirring to coat vegetables witih spices.

3. Add tomatoes with their juices, red wine, diced butternut squash and orange zest. Bring all the ingredients to a boil, reduce heat to low and simmer uncovered for 20 minutes or until squash is tender. 

4. Add salt and pepper to taste and adjust seasonings.

5. Add kidney beans and fold in gently. Cook 10 more minutes. Just before serving, stir in chopped cilantro and parsley.

What's your favorite chili or recipe for chili weather?

Linked at Sunday Night Soup Night!