A hearty, slow-cooker, vegetarian dish featuring butternut squash, white beans, beer and chipotle peppers. It is spicy, tangy, creamy, filling and warming to the soul! Vegan. Gluten-Free.
Well, it happened.
What you ask? My dad turned his nose up at a dish just by looking at it. That is the not the big news! The big news is that he still tried it, and he actually decided he LOVED the dish he thought he would hate.
You see, my dad, like my husband and children, often look at a dish and immediately decide whether they will like it or not. If it looks different or they see a speck of something that freaks them out (like tomato chunks with my son) it is OVER! I roll my eyes and know it may taste delicious if they try it, but even if they do, they will never admit their original perception of the dish was wrong. It was okay. That is the best I get.
Until I made Butternut Squash Chili.
The color, not appealing to my dad. I get it, it is orange. I think it makes sense to eat an orange dish in the fall–makes me feel festive.
I dare not tell him that I made the chili with beer. At times, he complains that beer overtakes the flavor of things (BUT only if he sees us using the beer!)
I figured at this point it was over, I was would surrender to making him a quesidilla and call it a day. Hey the guy had just drove 10 hours to watch my kids for a week so my husband I could get away.
But he tried it to be nice and then shocked us all by saying he loved it! Later, my mom told me he finished off the leftovers before she could get her hands on them.
All that to say, YOU will love this chili, despite the orange color. It is smoky and spicy from the chipolte peppers, rich in depth and tangy from the beer, and hearty from the beans and squash.
To me there is absolutely nothing better than curling up on the couch on a rainy day and football on, and diving into this chili.
And did I mention it is made in the slow-cooker? Yep, go ahead and lay around on that rainy day and have dinner waiting for you when you are ready to move!
- 1 medium butternut squash, peeled and diced into 1 inch chunks
- 1 onion, finely minced
- 3 cloves garlic, minced
- 2 16 ounce cans white beans, rinsed and drained
- 1 16 ounce can fire-roasted tomatoes
- 1 chipotle pepper (in a can)
- 1 12 ounce bottle dark amber beer (I used an Octoberfest) *Use Gluten-Free if needed
- 1 tablespoonChili Seasoning Mix
- Place all ingredients in slow cooker and set to low for 10 hours or high for 6 hours (or until squash is tender.)
- Serve with sour cream, cheese, chips, limes, avocados, etc
For this recipe I recommend: