I just feel like announcing that it is actually getting cold. It’s beginning to feel like fall, and I love it.
I think fall is my favorite cooking season; it is all about cozy one-pot meals, warming spices, and slower cooking — things that make the house smell wonderful!
I’m thinking this chili is a perfect comfort food for a weekend night with friends, family, and a fire in the fireplace! How about with some sweet cornbread? Perfect! Or you can make this chili over the weekend and serve it up all week!
I always love serving chili with a lot of toppings in pretty bowls. It makes for such a lovely presentation.
You can expect a super delicious and unique cornbread recipe on Wednesday. I can’t very well serve chili without it!
- 4 small jalapeño peppers, roasted
- 4 cups butternut squash, peeled and cut into approximately ½-inch cubes
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 cup finely chopped onion
- 1 teaspoon finely minced garlic
- ½ teaspoon finely minced chipotle peppers in adobo sauce
- 1-1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- ½ cup red wine
- 1 (28-ounce) can diced tomatoes in their juices
- Corn kernels from 4 ears of fresh corn
- 1 ( 15-ounce) can red kidney beans
- 1 (15-ounce) can white kidney beans
- 1-1/2 tablespoons finely chopped, fresh oregano
- Olive oil
- Sea salt and brown sugar to taste
- ⅓ cup each for garnish: shredded sharp cheddar cheese, diced avocado, diced red onion
- To roast the jalapeño peppers: preheat the broiler. Cut each one in half and remove all of the seeds. Place the peppers round side up on a foil-lined baking sheet and put directly under the broiler until the skin is fairly evenly charred, about 3 minutes. Remove from the broiler and then wrap them in the foil you broiled them on, leaving at least a few inches of air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop the peeled peppers and set aside two tablespoons of them to add to the chili.
- Preheat the oven to 475 degrees F and line a baking sheet with foil.
- Add the cut butternut squash to the foil and drizzle it generously with olive oil. Then sprinkle with the brown sugar and cinnamon and toss to evenly coat all of the squash.
- Place in the preheated oven until the squash becomes golden brown, about 10 minutes per side.
- While the squash is roasting, coat the bottom of a large stock pot or Dutch oven with olive oil.
- Add the onion and garlic and over medium heat, cook until the onion begins to brown, about 4 minutes.
- Add in the 2 tablespoons of the finely chopped jalapeños, along with the chipotles, cumin, and chili powder. Cook until it becomes very aromatic, about 1 minute.
- Then turn the heat to low and deglaze the pan with the wine.
- Turn the heat up to medium-high and cook until the wine is reduced by about half, about 4 minutes.
- Add the tomatoes, corn, all of the beans, and the roasted butternut squash. Lower the heat a bit and simmer for about 10 minutes to blend all of the flavors.
- Add the oregano and season to taste with salt and brown sugar.
- Serve with cheddar cheese, red onion, and avocado.