The second dish prepared by the seniors at the South Arm Cooking Club for seniors is a vegetarian chili dish. This is a healthy and hearty dish for the cold winter.
The Spiced Squash and Corn Chili has a little kick in it and it utilizes butternut squash which is in season. The addition of walnuts adds a little crunch to the chili.
Butternut squash is a good source of fiber, vitamin A, C and E, manganese, magnesium and potassium.
Ingredients
- 6 cloves garlic, minced
- 3 onions, finely chopped
- 1 small butternut squash, about 4 cups
- 2 can diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder or according to taste
- 1 tablespoon cayenne pepper or according to taste
- 1 tablespoon coriander and ground cumin
- 1 tablespoon ground cinnamon and allspice
- 2 bay leaves
- 1 tablespoon chili flakes or according to taste
- 2 tablespoons smoked paprika or according to taste
- 3 bell peppers, mix colors, chopped
- 1 can corn nibblets
- 2 cans black beans
- 1 cup walnuts (optional)
Source: unknown
Serves 8 to 12
Instructions
 To ease the job of cutting the butternut squash, microwave it for a few minutes to soften it. |
 Drain, rinse and drain the beans and corn nibblets. |
 Saute the onions and garlic in some olive oil until the onion is softened. |
 Add squash and diced tomatoes. |
 Transfer to a soup pot. Add tomato sauce. |
 Add seasonings to taste like chili powder, cayenne, coriander, cumin, cinnamon, allspice, bay leaves, smoked paprika, chili flakes, etc.
Stir and bring to a boil. |
 Stir in bell peppers and bring back to a boil, stirring often until squash in fork tender. |
 Add corns, beans and walnuts. Simmer until ready to serve.
Serve with some delicious corn bread. |