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.