Jim's Easy Chili (With Squash)
Why I Love This Recipe
FEATURING: Squash (delicata, acorn or butternut), onion, peppers, jalapeno (optional), carrots, zucchini, tomatoes, garlic and cilantro (optional).
A family favourite that comes together easily. We like to double it and then use the leftover chili to make chili tacos and/or chili poutine. You could also try some chili dogs.
Ingredients You'll Need
1 large onion, chopped
2 cloves garlic, minced
1-2 carrots, chopped
1-2 peppers (optional), chopped
1/2 jalapeno pepper, seeded (optional)
1 zucchini, chopped
3-4 tomatoes, chopped and diced roughly into 1 inch cubes
1 Delicata squash (or acorn squash or butternut squash), chopped in half, seeds removed, and then cut into 1-2 inch cubes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 teaspoon salt, or to taste
1 tablespoon chili powder, or to taste
Black pepper (to taste), to taste
Cilantro for garnish (optional)
Directions
Heat the olive oil in a large pot over medium heat.
Stir in the onion. Cook and stir until onion is tender. Mix in the garlic, carrots, peppers, jalapeno (if using), zucchinis and delicata squash, and stir from time to time. After 3-5 min, vegetables should be crunchy still but start becoming softer. At that point, add beans. Also mix the tomatoes into the pot. Season chili with chili powder, salt and pepper.
Bring to a boil, reduce heat to low, and simmer 45 minutes.
If you have cilantro, serve some chopped on the side that people can add to their bowl if they want.
