Vegetarian Butternut Squash Chili

How do you feed 30 athlete friends a vegetarian friendly meal, which you can prepare in advance and serve warm with minimal fuss? My Butternut Squash Chili was the winning answer, setting a PR* in my kitchen for nourishing the largest gang of hungry athletes in my house to date. Like an endurance athlete, the chili finished strong, held up to being kept warm for hours and with plenty to go around for seconds, thirds and eh hem, fourths.

A variety of beans keep it interesting; frozen corn kernels add a nice contrast of texture and sweetness while cornmeal is the secret ingredient to thicken it all up.

The chili freezes well and is also vegan and gluten-free.

* In case you are not familiar with the term PR, it’s short for personal record; something triathletes strive to attain, year after year.

Serving size: 10-12

Ingredients:

  • 2 ½ pounds butternut squash, cut into 1 inch cubes
  • ¼ cup + 2 tablespoons olive oil
  • ½ cup finely ground corn meal
  • 4 ½ cups vegetarian broth
  • 1 large chopped onion
  • 2 tablespoons finely chopped garlic
  • 1 diced green bell pepper
  • 1 diced red bell pepper
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 4-ounce can dice green chili
  • 2 16-ounce can black beans
  • 2 16-ounce can garbanzo beans
  • 2 cups frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Chipotle chili powder
  • 1 tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • Salt & freshly ground black pepper

Optional Ingredients: 

  • sour cream
  • chopped green onion
  • shredded cheddar cheese

Directions:

Preheat oven to 400F.

Peel the butternut squash with a vegetable peeler. With a very sharp knife, slice off the top and bottom of the butternut squash to create a level surface for it to stand on either end and cut crosswise into 2 halves. Cut each half lengthwise into 2 more halves. Scoop out seeds and stringy parts with a spoon. Cut into 1/2 inch cubes and place on baking sheet lined with aluminum foil. Toss in 2 tablespoons olive oil. Season with salt and freshly ground black pepper. Roast for about 20 minutes, tossing once, until tender. Remove from oven and set aside to cool.

In a large 6 quart Dutch oven, heat remaining olive oil. On medium heat, sauté chopped onion until soften. Remove from Dutch oven and set aside.

Add ½ cup vegetable broth and whisk in corn meal over medium heat for about 5 minutes. Add, onion, garlic, and chopped bell peppers. Stir over medium heat for another 5 more minutes.

Add remaining vegetable broth, diced tomatoes, tomato paste, green chili, beans, corn, beans, Worcestershire sauce and spices. Simmer for at least 1 hour but 2 hours is recommended.  Season with salt to taste. Serve with shredded cheddar cheese, sour cream and sliced green onion. My favorite way is with a dollop of sour cream and green onion.

 

 

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