I tore this recipe out of a Sunday Supplement many years ago. It has been one of my very favorite ever since. It was supposed to be a vegetarian chili, but when dh heard the word chili, he insisted it HAD to have meat in it. So, meat is optional.
Servings: 8Prep Time: 10 minutes, more if frying meat Cook Time: ~ 45 minutes
2 Tbsp olive oil
1/2 lb. cooked ground meat or any leftover beef, pork or venison (optional)
2 medium onions, diced
2 Tbsp minced garlic
2 medium red bell peppers, diced
3 Tbsp chili powder
2 Tbsp cumin
1/4 tsp. allspice
1 1/2 Tbsp dried oregano
2 (28-oz) cans chopped tomatoes, undrained
1 medium butternut squash, peeled and 1/2″ diced
2 (15-oz) cans dark kidney beans, drained
salt and pepper to taste
Heat olive oil in a large, heavy pot over medium heat. Add onions, garlic and bell peppers. Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add spices and cook for 1 minute longer, stirring to coat vegetables well with spices. Add tomatoes with juice, meat, and squash. Bring all to a boil, reduce heat to medium low and simmer, uncovered, for 20 minutes or until squash is tender. Add salt and pepper if desired. Add beans and cook 10 minutes longer to heat through.
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