This well-balanced chili sin carne recipe includes butternut squash and beans and it once won second place in a small town chili competition.
- 1 large onion
- 2 cloves garlic
- 2 stalks celery
- 1 carrot
- 1 chipotle pepper in adobo
- 2 tablespoons olive oil
- 1 lb. butternut squash
- 1 tablespoon chili powder
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons cumin
- 1 teaspoon kosher salt
- 2 cups chicken or vegetable broth
- 1 28-ounce can diced or crushed tomatoes
- 2 cans of beans, such as kidney and black beans
- 1 teaspoon molasses
- 2 teaspoons red wine vinegar
- 1 teaspoon tamari
- 1/3 cup Kahlua
- 1 cup shredded cheddar cheese (optional)
- 1 cup sour cream (optional)
- a small bunch of green onion, chopped (optional)
Roughly chop the onion, garlic, celery, carrots, and pepper. Heat a large pan or Dutch oven over medium heat. When hot, pour in the oil and chopped vegetables. Stir occasionally, cooking for about 10 minutes. Meanwhile, peel and dice the butternut squash into about ½ inch pieces.
Stir the chili powder, cinnamon, cumin, and salt into the vegetables. Pour in the broth, tomatoes, and beans. Add the diced squash and stir in the molasses, vinegar, tamari, and Kahlua. Bring to a boil, lower the heat, and simmer for about 30 minutes or until the squash is tender.
Serve topped with cheese, sour cream, and green onions.
Taste and adjust the spices and flavorings to your liking.
Serve with chips, popcorn, tortillas, or bread.
Top with sour cream, chopped onion, shredded cheese, salsa, cilantro, or whatever you like.
- Category: Stew/Soup
- Cuisine: American
Keywords: butternut squash, black beans, kidney beans, onion, garlic, carrot, celery, chili powder, cumin, cinnamon