A warm and comforting bowl of chili is the perfect dish for these cool autumn evenings. The rich, nutty flavor of butternut squash is a perfect complement to the sweet and savory spices of curry in this unique chili. Should you find yourself with any leftovers, it makes an exceptional chili-cheese dog!
Makes 6 Servings
1 small butternut squash (about a pound and half), peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 jalapeno, seeded and minced
1 medium onion, chopped
4 cloves of garlic, minced
1 lb Farm Fresh curry sausage, pork or chicken
14.5 oz can of diced tomatoes including liquid
4 cups cooked black beans or 2 cans, drained and rinsed
2 tbsp curry powder
2 tbsp chili powder
2 tsp cumin
2 cups broth
Salt and pepper to taste
2 medium avocados, chopped
In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (butternut squash, bell pepper, jalapeno, onion, garlic) in two to three tablespoons of butter or other high heat oil such as coconut or avocado oil on medium-high heat. You'll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, push veggies to the side and add curry sausage. Brown sausage and mix veggies back in.
Turn the heat down to medium-low, add spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chili powder or curry if desired.
The butternut squash should be nice and tender and the liquid should reduce.
Top with chopped avocado and/or shredded cheese.