Friday, June 27, 2008

Two Bean Squash Chili

I am sorry I haven't updated in ages. I've been dealing with several crises. One of the milder versions of my current crises is that I am in California and my digital camera is in Oregon. So, I apologize for the lack of food pictures in this post.

I'm currently staying at my parents house, and my rent for my vacation stay is being paid in yummy vegan meals. This makes life easier for my parents because neither of them has had to cook a meal in the last few weeks or so - unless you count my mother's frequent chopping assistance. I hate peeling/chopping garlic, so I talk her into doing it.

Cooking for my parents' taste buds forces me to change certain parts of my diet. For instance, tonight I made chili. When I'm cooking for myself in Oregon and I think, "I want chili tonight!" usually I end up with a pan of roasted green chili, zucchini, and corn that is so spicy it makes my friends weep. However, my dad isn't fond of spiciness, so tonight I settled on a mild version of bean chili that one might find on a menu at some place like Marie Calendars, if Marie ever decided to go vegan. This recipe doesn't even have any real chili in it - just spices. And, to my surprise, it was still pretty good.

I found my inspiration for the recipe here when I was choosing which farmers' market to visit on Saturday. Of course, I changed just about everything in the recipe.

Warning: This makes enough food for about 7 people. You might want to cut the recipe in half.

Two Bean Squash Chili


1 tablespoon olive oil
2/3 large onion
5 cloves garlic, minced
1 lb butternut squash, peeled and seeded and cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch squares
1 can corn, drained
1/2 teaspoon red chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon marjoram
coarse salt and pepper to taste
1 12 ounce can diced stewed tomatoes
1 24 oz. can kidney beans
1 15.5 oz. can black beans
lime for garnishing


1. In a 5 qt. sauce pan, heat oil over medium heat. Add onion and garlic. Stir constantly until the onion becomes somewhat clear. Add squash, spices, salt, pepper, and let cook 1 minute.
2. Add 1/2 cup water. Cover and let simmer for about 7 minutes.
3. Stir in tomatoes and their juice, beans, bell pepper, corn, and 1/8 cup water. Reduce heat to medium low, and let simmer about 12 minutes or until the squash is your desired texture. Remember to stir periodically.
4. Garnish with lime, and serve. Be careful; it's hot!

You should serve it with some vegan corn bread. I didn't, but I wish I did. If anyone makes this, you should take pictures, send them to me, and I will add them to my post. I'll give you credit, of course. Otherwise, if I make this again when I'm reunited in Oregon with my camera, I'll add some pictures.