Sunday, January 6, 2019

Butternut Squash Chili


Most of y'all know by now that I work at Tanaka Farms. I've been there about four years now, and the longer I am there, the more I love it. Tanaka Farms is a family owned and operated farm. Farmer Tanaka (a third generation Japanese-American, also known as Sansei) and his son Kenny (Yonsei) run the farm. Since working at the farm, I have learned so much about Japanese, as well as, Hawaiian culture!

One of my favorite bits of knowledge gained is "Chili & Rice." Just like it sounds, it's chili served over steamed rice! Using the farm's fresh produce, including some stellar butternut squash, I came up with this chili that we served at the Tanaka Grill over the holiday season. It was a big hit, and I ended up teaching a cooking class showing folks how to make it at the farm. 




Butternut Squash Chili
Gluten-Free, Nut-Free, Soy-Free


This hearty chili is perfect for these cool fall days and chilly nights. Served Hawaiian style over steamed rice and topped with a cool and tangy Creamy Cilantro Lime Sauce, this dish is sure to please! Perfect for potlucks and get togethers, this chili is perfect to make ahead of time, as it freezes well.

¼ cup mild flavored vegetable oil
1 medium size butternut squash, cubed
4 Anaheim peppers, diced
2 bell peppers, any color, diced
2 jalapeno peppers, optional, diced
1 medium yellow onion, diced
4 cans beans of choice (pinto, black, white, or red beans)
1 pound (or 2 cans) diced tomatoes
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon Mesquite Seasoning
1 ½ teaspoons black pepper
1 cup Fritos corn chips, crushed, optional
Salt to taste

Add oil to large stock pot and heat over medium high heat. Add cubed butternut squash, diced onion and peppers. Cook until fragrant and softened and onions are translucent.

Add in beans, tomatoes, and spices. Stir to combine. Cook, covered, over medium heat, for 1 hour, returning often to stir, and to prevent bottom of pot from burning.

Stir in crushed Fritos, if using, and add salt to taste.

Serve over steamed rice. Garnish with diced onion, shredded vegan cheese, chopped cilantro, and a liberal drizzle Creamy Cilantro Lime Sauce.

Yield: About 1 gallon
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni