We’re into dark January days here in Portland right now, and our CSA is reflecting the season with winter squash, rutabaga, carrots, potatoes, and the like. So, I had a big kabocha squash on hand, and I thought, “why not?” and cubed some up for the chili I was making.
WHOA.
Turns out that squash provides a perfect counterpoint for the heat of the spices. And the texture, which is one of my favorite things about kabocha squash, was wonderful! This batch of chili turned out to be the best I’ve ever made, and now I can’t imagine making it without kabocha. Try it and see.
Makes enough for 6-8 people
1 large can crushed or diced tomatoes
2 regular sized cans of tomato sauce
1 can each (or dry equivalent, soaked) kidney beans, pinto beans, black beans
About a cup of TVP, soaked in a cup and a half(ish) of hot water, with a veggie bouillon cube and cumin + salt to taste, until it’s expanded and soaked up most of the water and is soft
2 Tbs olive oil
Half a small kabocha, cubed smallish. Leave the rind on! It softens up as it cooks.
1 small to medium yellow onion, medium dice
Half a red onion, medium dice
Several cloves of garlic, very small dice
1 green bell pepper, medium dice
1 yellow bell pepper, medium dice
1 large jalapeño pepper, seeded! and diced small
About half a jar of whatever chili powder you like
Cayenne to taste
Tabasco to taste
Salt…a tablespoon or two
I used a big crock pot for this but you could use a nice heavy pot on med-low heat if you don’t have one.
Put all the tomato stuff into the crock pot.
Rinse all the beans and add them to the crock pot.
Get your TVP soaking, and once it’s ready (about 10 mins), add that to the crock pot.
Sauté the squash and onions in half the olive oil until the onion is almost soft, then add all the peppers and the garlic. Sauté for a couple more minutes, until the onions are soft, then add the rest of the olive oil and all of the chili powder and the cayenne. Sauté a couple more minutes, then add to the crock pot.
Cook on the high setting of your crock pot for a solid 2 hours minimum. You’ll know it’s done when the squash is soft all the way through but not so soft that it’s losing its shape or falling apart.
Once the squash is cooked, add the salt, tabasco, and even more cayenne and chili powder if you want more spice. The salt should be added at the end rather than the beginning, as it will cause problems with your bean texture if added too early. Keep tasting and adding until you’re happy with the flavor.
Serve with vegan sour cream, cilantro, Follow Your Heart cheeze shreds, or however else you might like your chili.