Vegetarian Chili with Butternut Squash

I HATE about you, Mr. Butternut Squash. You mock me. You say I cannot cut through your hard exterior, even with my largest bread knife or sharpest paring knife. Yes, you are so evil. Yet, I managed to cut you (after about 40 minutes of work). Thankfully this recipe was worth it.

While making this meal, roomie and I kept saying "this had better be the best freaking chili ever." In a way it was, in a way it wasn't. It was phenomenally delicious, but I don't know if it was chili. It was a soup? A stew? I don't know, but it was very hearty and very good. Oh, and bonus, it's good for you too. Lots of veggies in this one and little fat. Fantastic meal and it will be repeated.
We ended up using the top 1/2 of a 4 lb squash (because we didn't feel like going through the work of cutting the rest). I'd say it was the perfect amount, so a 2 lb squash would be fine too. Because the squash was REALLY hard, we thought it would be flavorless, but once cooked it was great. You just have to cut it first.

HOW TO CUT THE ANNOYING SQUASH
1)peel the part you want to use: we used a large vegetable peeler.
2)cut into large block (i found a large bread knife best, but even that was hard)
3)create small cubes using a small knife.
Tips for next time: Try using a frozen boxed squash instead if fresh. I can't guarantee it will be as good because i used the real thing, but it would sure be easier. This is a very versatile recipe, so feel free to play around with it. I did! Things I changed are noted on the recipe.

Vegetarian Chili with Butternut Squash

Ingredients:

4 tsp. olive oil

1 medium butternut squash peeled and cut into 3/4 inch pieces

3 medium carrots cut into 1/4 inch pieces (I used cut up 1 or 2 handfuls of baby carrots)

1 large onion, chopped

2 tbsp chili powder (I used less)

2 garlic gloves, chopped

2 cans (14 1/2 ounces) plum tomatoes (I used diced tomatoes)

3 jalapeno chilis seeded and minced (I left these out)

1 cup reduced-sodium vegetable broth (I used chicken and used a little extra)

1 tbsp sugar

1/2 tsp salt

2 cans black soybeans/black beans rinsed and drained (I used 1 can black beans)

1 cup lightly packed cilantro leaves (omitted)

plain nonfat yogurt (optional, I used sour cream)

1. In nonstick 5-quart pot, heat 2 tsp oil over medium high heat until hot. Add squash and cook, stirring occasionally until golden, 8-10 min. Transfer to bowl and set aside.

2. In same pan heat remaining 2 tsp oil. Add carrots and onion and cook stirring occasionally until golden about 10 min. Stir in chili powder and garlic, cook, stirring, 1 minute longer.

3. Add tomatoes with their juice, jalapenos, broth, sugar and salt. Heat to boiling over medium-high heat, stirring to break up tomatoes with side of spoon. Stir in beans and squash. Heat to boiling over medium-high heat. Reduce heat to low, cover and simmer until squash is tender, about 30 minutes (because I cooked the squash a little extra at the begining, I only cooked about 15 min here)4. Remove from heat, stir in cilantro. Serve chili with yogurt, if you like.

Prep Time: 30 minutes Cook: 50 minutes Makes: about 10 cups or 6 servings