The Great Chili Cook Off of 2013 Begins

It's cold out there and there are important football games happening. These two things alone make for an obvious recipe -- chili. And so it begins, the great chili cook off of 2013! Over the next few weeks I am going to try out a few chili recipes so that you can make the most evidence-based decision on which chili to prepare for your Super Bowl festivities. Things are well underway with the first iteration already made...and enjoyed. We started with a vegetarian rendition: sweet and spicy butternut squash chili with blue cheese and avocado garnishes. My mouth is watering two days later. Just saying, it was pretty delicious. And I am very much looking forward to the next go around with chili mac n' cheese later this week.

Head in the game, focus. Let's make some butternut squash chili. I adapted another Pinterest find to prepare this one. Many of the adaptations resulted from a second unsuccessful shopping trip this week. 

Head in the game, focus. Let's make some butternut squash chili. I adapted another Pinterest find to prepare this one. Many of the adaptations resulted from a second unsuccessful shopping trip this week. Are you seeing this -- three different spice racks -- with no cumin. Adaptation #1, no cumin.

What You'll Need

For the Chili:

• 1/2 medium white onion, chopped
  
• 2 red bell peppers, chopped 
  
• 1 small butternut squash (less than 1 1/2 pounds), peeled and chopped
  
• 3 tablespoons minced garlic
  
• 2 tablespoons olive oil
  
• 1 teaspoon salt
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin [yeah, you know that wasn't in there]
  
• 1/2+ tablespoon chopped chipotle in adobo (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon) [I couldn't find chipotle in the grocery store either]
  
• 1 teaspoon ground cinnamon
  
• 14-ounce canned diced tomatoes, including the liquid
  
• 2 cans rinsed and drained black beans
  
• 1 can green chilis
• 2 cups vegetable broth
  

For Garnish:

• 1 avocado diced
  
• sour cream [fat-free]
  
• blue cheese
  

1. To get started, get your vegetables chopped up.

2. Over medium high heat, turn your vegetables with olive oil for about 10 minutes.

3. Stir consistently to help vegetables to cook evenly. Reduce heat to medium when onions appear translucent.

4. Add your chili ingredients and simmer over low to medium heat for 2 to 4 hours.

5. When you are almost ready to serve, prepare your rice. 

6. Pour chili over rice generously. Top with dollop of sour cream and garnish with avocado and blue cheese.

The chili is sweet to taste, so the blue cheese and sour cream are great balances of flavor. We were surprised at how filling the chili was because it is meatless, but the avocado provides a meaty heartiness.

Our next recipe will be a chili mac n' cheese -- in the next few weeks we will explore a pork, specialty chicken, and traditional beef chili. Suggestions are welcome...what's your favorite chili recipe?