Squash and Rutabaga Chili

Name: Squash and Rutabaga Chili
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 onion, coarsely chopped; 3 carrots, cut into 1/4-inch dice; 1 tablespoon finely chopped garlic; 1 (28 ounce) can chopped tomatoes and their juices; 4 cups butternut squash, peeled and cut into 1/2-inch dice; 3 cups rutabaga, peeled and cut into 1/2-inch dice; 1 pound frozen corn kernels, optional; 2 (15 ounce) cans of black beans or kidney beans, or one of each, with their liquid; 2 to 4 tablespoons chili powder (or use; 1 tablespoon ancho chili powder,; 1 tablespoon hot or mild New Mexico Chili powder,; 2 teaspoons ground cumin,; 2 teaspoons ground coriander, and 2 teaspoons of dried oregano); 2 chipotle chili peppers en adobo, coarsely chopped Coarse kosher salt; For garnishes: Pepitas Shredded extra-sharp cheddar cheese Diced avocado Finely chopped fresh cilantro Finely diced red onion or scallions; To Serve: hot steamed rice, cornbread, tortillas, or tortilla chips

Serves 4

Adapted from Starting with Ingredients by Aliza Green

rutabaga winter squash

Ingredients

2 tablespoons canola oil
1 onion, coarsely chopped
3 carrots, cut into 1/4-inch dice
1 tablespoon finely chopped garlic
1 (28 ounce) can chopped tomatoes and their juices
4 cups butternut squash, peeled and cut into 1/2-inch dice
3 cups rutabaga, peeled and cut into 1/2-inch dice
1 pound frozen corn kernels, optional
2 (15 ounce) cans of black beans or kidney beans, or one of each, with their liquid
2 to 4 tablespoons chili powder (or use
1 tablespoon ancho chili powder,
1 tablespoon hot or mild New Mexico Chili powder,
2 teaspoons ground cumin,
2 teaspoons ground coriander, and 2 teaspoons of dried oregano)
2 chipotle chili peppers en adobo, coarsely chopped Coarse kosher salt
For garnishes: Pepitas Shredded extra-sharp cheddar cheese Diced avocado Finely chopped fresh cilantro Finely diced red onion or scallions
To Serve: hot steamed rice, cornbread, tortillas, or tortilla chips

Method

1
Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and garlic and cook for 5 minutes, until crisp-tender.
2
Add the tomatoes, squash and rutabaga and increase the heat to medium-high, bringing the mixture to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.
3
Add the corn (if using), beans, chili powder to taste, chipotle chili peppers and salt to taste, stirring to combine. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes, stirring once or twice.
4
Serve with bowls of the garnishes. Serve with tortilla chips, cornbread, tortillas, or steamed rice.

From the farm's kitchen

View the original recipe