It’s cold outside. Cold and windy! There’s snow on the ground, ice on the roads, and it’s still coming down.
Well, maybe not where I live, but winter comfort food is what we all tend to want this time of year. So this is what we had for dinner last night.
We call this “Squilly”, short for Squash Chili. It’s a hearty, vegan, chili that is warm, filling and just makes you feel good! Plus, it can be really good for you!
At certain times of the year (Fall) we get a lot of butternut squash, pumpkins and other hard squash. Unless I have a specific meal planned for it, I roast it or steam it and freeze it so it’s ready to go whenever I want to make Squilly, or a nice squash soup. Having it already prepped makes this recipe go very quickly.
I regard a chili recipe as a “guide”. I almost never follow it exactly. So, for yesterday’s dinner, I used some Kidney beans along with the pinto and black beans.
We like our food spicy. You can add whatever you normally use for chili seasoning. Taste your chile! If it needs more, add more!
I buy organic, unsalted, canned beans at Sprouts . They also have organic frozen veggies (like corn!) and organic canned tomatoes. We don’t use a lot of canned ingredients. I tend to make diced, stewed tomatoes in the summer and freeze them. Beans can be cooked from scratch and frozen for later use, too. Either way, canned or made ahead, if you have the ingredients on hand you can make this when the weather is icky.
This was so yummy! We had it with a side of Berry Delish Salad, which was really nice because the sweetness from the berries tamed the spice from the chile when it got just a bit too much!
1 onion, chopped
2 Anaheim chili pepper, chopped
1 bell pepper, chopped
3 cloves garlic, crushed
2 butternut squash, cut in half and seeded
2 can pinto beans
2 can black beans
1 can green chilies
1 can diced tomato
1 can tomato sauce
1 can creamed corn
1 bag frozen white corn
1 lb mushrooms, cleaned and sliced
1 tsp cumin
1 tsp hot chili powder
1 tsp chili powder
1 tsp cilantro, dried
1 tbsp parsley, dried
1⁄2 tsp extra spicy Mrs Dash
1⁄2 tsp onion powder
1⁄2 tsp mexican oregano, dried
Preheat oven to 350. Roast squash for 60 min. Let cool, then dice.
Sautee garlic, onion, anaheims, mushrooms and bell pepper in olive oil in a stew pot.
Add all other ingredients except squash. Simmer for 1 hour.
Half an hour before serving, add squash, and simmer until squash is heated through.
If you roast the squash ahead of time, this is actually very quick and easy to toss together.