Black Bean Butternut Squash Chili

I got to thinking about chili the other day, because it was cold outside and a nice hot bowl of chili sounded like just what we needed to warm up. Then I thought, “Hmmm … I think chili came from Texas or Mexico or someplace warm, so it did not start out as a warmer upper.” So I started poking around on the Internet, and it turns out “chili con carne” has been around a loooooong time and there is a great deal of passion around what exactly should go into chili.

Some fun facts:

• The first known chili recipe dates back to the early 1500s. It was allegedly from either Spain or South America.
• Americans tend to think of chili as a Mexican dish, but Mexico doesn’t claim it and seems to be mildly offended that it’s been attributed to them.
• Texas is a chili history hot spot. In that state, beans are seriously frowned upon.
• The Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans or discharge firearms in the preparation of chili for official competition. Good to know. (And dang … I so wanted to shoot a celebratory hole through my ceiling, but I am simply not a rule breaker. OK, I AM a rule breaker, but my gun was in my other apron.)
• In Cincinnati, chili includes cinnamon, allspice and cloves and is served over a pile of spaghetti.

Our featured recipe today is both amazingly delicious and a major break with chili tradition. It includes the “three sisters” of traditional Native American agriculture – corn, squash and beans – and no meat. Texans may frown and the Chili Society may arrest me, but I’m OK with that because the recipe also features three delightful Tastefully Simple products – Wahoo! Chili^®, Corn, Black Bean Salsa and Garlic Garlic™. So it’s definitely worth any potential push back!

Today, be brave, break tradition … and give our Black Bean Butternut Squash Chili a try!

j*a*N*e

Black Bean Butternut Squash Chili

Submitted by Rosemary (MN) HQ Resident Chef

Ingredients

• 1 Tbsp. oil
• 3 cups chopped onion
• 2 Tbsp. chili powder
• 1½ lb. butternut squash, peeled and cut into ½-inch cubes (about 4 cups)
• 1 jar Corn, Black Bean Salsa
• 1 Tbsp. Garlic Garlic™
• 14 oz. can refried beans
• 15.5 oz. black beans, rinsed and drained
• 14.5 oz. can diced tomatoes
• 2 cups chicken broth
• Sour cream, optional
• Shredded cheese
• Blue Aztec Chips

Directions

Heat oil in large skillet over medium-high heat. Sauté onions until they begin to soften. Add chili powder and butternut squash; cook and stir 2 minutes. Pour into 4-5 quart greased slow cooker. Add Corn, Black Bean Salsa, Garlic Garlic™, refried beans, black beans, tomatoes and broth; mix well. Cook on low 6-8 hours or until squash is tender. Garnish with sour cream and shredded cheese; serve with Blue Aztec Chips. Makes 8 servings.

Black Bean Butternut Squash Chili

Testing notes:

• This recipe makes lots, so be ready to freeze some or share some if you don’t have hungry hoards to feed at home!
• Butternut squash is the one that is beige colored with a large bulb at one end. In my opinion, it’s the easiest of the hard winter squashes to peel and dice in its raw form.
• The recipe calls for three cups of diced onion, a quantity which exceeds my personal maximum onion capacity … so I used about 1 cup.
• The refried beans really thicken up the chili, so if you prefer a “soupier” version add a little more broth.
• For a slow cooker recipe, the squash prep and sauté does add a bit of time, but not too much and it’s well worth the effort. Aside from that, you simply toss the ingredients into the pot and let it cook all day. Pretty simple!
• I loved this recipe. My family liked this recipe. Our neighbors thought it was a nice, healthy chili with lots of flavor.

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