for me the perfect autumn meal is a steaming bowl of soup or chili with a nice slice of homemade bread or biscuit alongside. there is something very comforting about this combination especially when the chill starts to creep in.
this squash chili is one of my favorite one pot dishes. one bowl usually satisfies and i freeze the rest to enjoy at a later time. stir up a batch of biscuits and you have a super quick and easy to make meal--ready in under an hour.
be sure and check your squash for doneness after the suggested cooking time--depending on the squash you use you may need to cook for a bit longer. i usually use butternut squash, but i have also used delicata and acorn. i use whatever beans i have on hand and red or yellow peppers. if i have fresh corn i slice it off the cob and add it during the last 5 minutes of cooking time.
this has a nice heat to it--not mild, but not too hot. easy to adjust.
Fiery Squash Chili
-adapted from Chatelaine Magazine/ January 2008
28oz (796ml) can diced tomatoes
398ml can tomato sauce
1 TBSP (15ml) chili pwder
1 tsp (5ml) each cinnamon + dried oregano
1/2 tsp (2ml) each cayenne + allspice
3 garlic cloves, minced
4 cups (1L) peeled, coarsely chopped squash
2 yellow or green peppers, chopped
19oz (540ml) can black beans, rinsed + drained
1 cup frozen corn
1 cup chopped fresh cilantro
In a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic. Bring to a boil over high heat, then stir in squash. Reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 mins. Stir in peppers, beans amd frozen corn. Boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 minutes more. Stir in cilantro and serve with sour cream if desired. a tbsp of goat cheese on top is a nice option instead of sour cream.
Nutrients per cup (250ml) 6g protein, 1g fat, 28g carbs, 7g fibre, 130 calories.