Spicy Butternut Squash Chili

Spicy Butternut Squash Chili

During these cold winter days my stomach always enjoys a bowl of warm spicy chili. Over the past few weeks I have been experimenting with this spicy butternut squash chili, and I must say it has quickly become a favorite. The butternut squash gives it an extra sweetness that makes it extra delicious and it goes very well the spicy kick. The first time I made it I added chicken which was very satisfying but a friend came over for dinner and since she is vegetarian I made it meatless and added extra squash. As for the toppings you can get as crazy as you would like, I did!

I had some chili leftover, which I used to make chili hot dogs the next day! Very delicious!

Butternut Squash Chili Hot Dogs

This recipe serves 3.

Ingredients:

Half a butternut squash, cut into cubes

1 onion, diced

1 clove garlic, diced

3 tomatoes, quartered

1 red paprika, diced

Can of whole peeled tomatoes (about 400g)

150g corn

200g black beans or kidney beans

15cl beer (I used heineken)

1 tablespoon ketjap manis (or 1 tablespoon brown sugar)

2 tablespoons olive oil

2 tablespoons tomato paste

1 tablespoon chili powder

½ teaspoon paprika powder

½ teaspoon cumin

½ teaspoon garlic powder

½ cayenne powder

Black pepper

Salt

Toppings:

Scallions, finely diced

Feta, crumbled

Jalapeño, sliced

Avocado, sliced

Crème fraîche or sour cream

Parsley

Nachos chips

Heat the olive oil in a large pot and add the onion and paprika, cook for 5 minutes and mix in the butternut squash for another 5 minutes. Now add the garlic and stir for about 30 seconds then pour in the beer, give this mixture a few minutes to cook, allowing the alcohol fumes to evaporate. Lower the heat and add all the spices, tomatoes, can of tomatoes, and tomato paste. Put a lid on the pot and let all these flavors combine for 1 hour, stirring every 15 min, the mixture should not be boiling. After an hour add the beans, corn and ketjap manis. Stir and taste to see if you need to add more spices, now let it cook for another hour on very low heat, if the chili is not thick enough let it cook without the lid.

When you are ready to serve add all the toppings to the plates, or allow everyone to decorate their own chili. Enjoy!

Tip: You can add some chicken thigh slices to your chili.

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