We are not only in the midst of a drought around here, the temps are in the 70's.
While much of the country is freezing their tails off, we are watching trees budding...in January....not good.
I am a cold weather girl and look forward to cozy days in front of the fireplace and soups and stews.
Well, while a fire in the fireplace would necessitate the air conditioner being turned on, I am cooking as if it were cold.
They just make the evenings filled with meetings, games and practices easier.
Dinner is always hot and ready when we get home.
I discovered a Winter Squash Chili recently and have made it a couple times.
I froze part of this last batch into large muffin tins for quick lunches.
The original recipe calls for corn, which I omitted and I did not sauté the veggies as the original mentions.
I just dump it all in and call it good...the onions stay a bit crunchy, so if that bothers you, sauté first.
The first time I made this, I used butternut squash and it had a decidedly squash flavor, which one member of my family doesn't care for.
This time, I used a kabocha squash.
I had never had one before and I really liked it.
It held up to the long cooking time and had the texture more like a sweet potato in the end.
I was impressed.
Served with a bit of cheese and sour cream and it was gobbled up by everyone.
Here is how I make it, but check out the original as well.
Winter Squash Chili
1/2 large yellow onion, chopped
1 large red bell pepper, chopped
1 garlic clove, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 butternut or kabocha squash - about 1 pound, peeled, seeded and diced
2 (16 oz.) cans pinto beans, rinsed and drained
1 1/2 cups water
1 cup frozen corn
1 teaspoon salt
2 (14.5 oz.) cans diced tomatoes, undrained
1 (4 oz.) can chopped green chiles, undrained
(I used a 7oz can this time because that's all I had...perfectly fine)
Dump all in a slow cooker and stir to combine.
Cover, and cook on LOW for 8 hours or until chili is thick and squash is softened.