Squash Chili
Kristina
From the Kitchen of Karen Goon
ingredients
- 1 lb butternut squash peeled and cubed(4 cups)
- 1 cup wild rice, cooked and drained
- 1 lb of hot Italian ground sausage
- 1 T extra virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp chipotle pepper, ground
- 1 tsp chili powder
- 1 tsp cumin powder
- 2 T dark cocoa powder
- 1 tsp salt
- 1 cup dry white wine
- 1 T fresh oregano, chopped
- 14 oz canned tomatoes diced, with juice
- 14 oz canned kidney beans, drained
- 3 T sun-dried tomato paste
directions
- 1
1. Peel and cube the squash, making about 4 cups of 1 inch dice. Cook the wild rice in 3/4 cup water until tender, 20-40 minutes depending on variety.
- 2
2. In a large pot, fry Italian sausage in 1/2 tsp size pieces, add onion and saute until golden and tender. Take your time. When the onions are starting to caramelize, add garlic and saute until fragrant. Add spices and stir for one minute. Add the squash cubes and stir to coat them with oil and spices. When they start to stick to the pan, add the wine and oregano and cover. Bring to a simmer and cook for about 5 minutes, until the squash is tender.
- 3
3. Add the tomatoes, kidney beans, tomato paste. If the mixture is dry, add more wine or water. Add the wild rice and simmer to heat through and meld flavors.
notes
Serve when cooked, refrigerate, or freeze.
Source: Karen Goon
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