January 20, 2010

Sweet Dumpling & Delicata Squash Chili



Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin

Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.

Yield: 8 servings

Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.

My thoughts:
It may be the dead of winter here in Baltimore and nothing is growing locally but it is still easy to find local squash in area stores. We actually have some that we had bought back around Halloween that is still perfectly fine, winter squash can be stored very successfully for months if kept in a cool, dry spot. Delicata and Sweet Dumpling squash both have a fine texture and relatively thin skin which makes them a perfect choice for chili; they are easy to peel and cube. They are also sweeter and milder than a lot of other winter squashes which make them a perfect foil for the spices.

10 comments:

  1. Yes!! Squash have without a doubt been one of the few fresh produce highlights during a dreary winter!

    Bookmarking this recipe. Looks delicious!! :)

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  2. Ooooh, which area stores? I could go for some local ANYTHING.

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  3. Ooh. Love all the nice smoky flavors in there. Bet they play VERY nicely off the sweet flavor of the squash.

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  4. Jessica-
    Just about any store with a local produce section should have some, as does the year round farmers markets.

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  5. OOh, I love this chili! Sounds so delicious. I have put pumpkin and squash in soups before, but I love your mix of spices and flavors. Yum!

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  6. This looks yummy. I'm a vegetarian and it can be hard to find meatless slow cooker recipes.

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  7. This looks great, Rachel! I'll have to try this soon. One thing I love about your blog; I know if you're making it in whatever month, I should be able to get it too. I do the farmer's market under 83 so it's not open year-round, but in a pinch I can get to the whole foods.

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  8. Thanks-- I will keep my eyes open! I've been meaning to hit the Waverly market.

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  9. Thanks for inspiring a great dinner tonight! I recommend leaving the skin on the Delicata! We like to eat it that way here in Oregon!
    http://baltimoregon.com/2010/11/22/chili-from-matt-cyn-farms-winter-storage-box/

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