Winter Squash Chili Sin Carne
This is a favorite winter meal of ours. We grow red kuri squash (also known as Uchiki kuri squash and Hokkaido squash) particularly with the winter months in mind.
Serving Size: 4
- 1 tablespoon oil
- 1 onion, chopped
- 1 large carrot, peeled and chopped
- 1 red bell peppper, de-seeded and chopped
- 1-2 jalapeno peppers, chopped
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cloves garlic, minced
- 1 15 ounce can chopped tomatoes
- 1 15 ounce can winter squash puree (about 1½ cups)
- 1 cup winter squash pieces
- 2 15 ounce cans black beans, drained and rinsed
- water, as needed
- salt and pepper to taste
- Heat the oil in a dutch oven or sauce pan over medium heat.
- Add the chopped carrots, bell peppers and onion and cook about 5 minutes.
- Stir in the chili powder, cumin, oregano and garlic cloves and cook another minute or two until the spices are fragrant, stirring often.
- Add in the diced tomatoes with juice along with the pumpkin (winter squash) puree and pumpkin (winter squash) pieces and whisk to combine.
- Drain the black beans and stir in.
- Add salt and pepper as needed.
- Reduce heat to low, partially cover and let simmer for at least 30 minutes, stirring often. The longer this cooks, the more flavor develops, so feel free to make this one in the afternoon to let simmer for hours.
- Serve hot, with your favorite toppings – cilantro, chopped onion, jalapeños, avocado, tortilla strips. non-dairy yogurt, avocado etc. and maybe some home made cornbread.