butternut squash chili

I really love cooking with friends, so I'm completely prepared for this blog to be a great excuse to get together with pals in the kitchen, creating recipes, snapping pictures, and downing bottles glasses of red wine. In the future, expect to see some more of my dorky super rad friends on here!

Meet my buddy Christopher. Christopher acquired a butternut squash out of curiosity and was quizzing me on how to go about cooking such an awkward-looking gourd, when I suggested I help him make something. We chose a recipe I've made several times already this winter, because I freaking love it and it warms you to the bones. It's a pretty simple vegetarian chili. Flavorful and filling, this is a dish you can eat for days and never grow tired of. You can adjust the heat to your liking- just lay off the peppers, OR as some of you would suggest, add more. You can also mix up ingredients as needed. For instance- a can of corn or chopped carrots are excellent additions.

You will need:

1 medium butternut squash, cubed

1 yellow onion, chopped

1 head garlic, diced

3-4 jalapenos, diced

1-2 serrano peppers [OPTIONAL]

two 15-oz cans beans [black or kidney]

half a can of beer [we used Modelo]

one 15-oz can diced tomatoes

2 medium fresh tomatoes, diced

1 small can tomato paste

vegetable oil

3 cups vegetable broth

3-4 tbsp. chili powder

garlic salt & pepper to taste

Do this: In a frying pan, saute the cubed squash until it begins to brown and soften. Lightly brown the onions in oil a large pot, add garlic and peppers. Cook five minutes and add the broth, half the beer, canned tomatoes, paste, and spices. Cook over medium heat for ten minutes. Drain the beans, add the squash and beans to the pot and cook for ten more minutes. Add the rest of the beer and the diced tomatoes and simmer for about twenty more minutes and serve.

BONUS: We discovered on accident that coconut milk is an excellent substitute for regular milk in store-bought cornbread mix. Store that one away for later, okay?