The weather is cooling, the winds are swirling and the leaves are starting to fall… It must be Autumn!
This Harvest Squash Chili makes for a perfect meal as we head into the cooler months. The combination of black and kidney beans gives this recipe a unique texture. In addition to the chili powder, cumin and paprika, I added cinnamon which gives a delicate seasonal flavor. Of course, the star of this chili is the squash. I chose to use kabocha squash, since that’s what we have growing in our garden, but most any autumn/winter squash will taste amazing in this recipe. (The only one I wouldn’t recommend using is spaghetti squash since it has a stringy texture.)
A Few Tips:
- Breaking down a squash takes some patience (and muscles!), so if you want to save time, buy squash that has already been chopped.
- Use pickled jalapenos and brine in the recipe! Pickled jalapenos are sweet, salty and spicy – a great balance for the sweetness of the squash – and the pickling brine is a great alternative to vinegar.
- Make a double batch on the weekend and enjoy throughout the week. Not only does this save you time, but the chili may actually taste better the longer it sits (this is true of most soups).
This Harvest Squash Chili is warming, rich and especially satisfying through the autumn and winter months. Bon appetit!