I must admit, I am pretty dang proud of myself. I love to cook, and I love to eat what I cook, but when I entered the office chili cook off, I knew my dish wouldn’t stand a chance next to the meat packed versions. Surprising enough, out of the 25 entries, I took 3rd place!
Cooking chili, especially this time of year is so simple, hearty, and can be healthy. This version of my dish adds a hint of sweet and smoky bbq sauce and butternut squash. I will include a little runthrough of it below!
- 1 large can of crushed tomatoes
- 1 small can of fire roasted diced tomatoes
- 1 small can tomato paste
- 1/4 cup bbq sauce
- 1 can black beans
- 1 can pinto beans
- 1/2 cup frozen corn
- 1.5 cup chopped butternut squash
- 1/2 cup onion
- 4 cloves of chopped garlic
- 1/2 of each large green, red and yellow bell pepper
- 1 poblano pepper
- 1 long hot green pepper
- 2 thai chili peppers
- a pinch of chili powder, cumin and curry powder
- Salt and pepper to taste
Sautee finely chopped veggies in olive oil until tender, add tomato paste and cook for about 1 minute. Add to slow cooker along with the rest of the ingredients, cook for 4-6 hours on medium setting.
Tada! So far this is my favorite version. Best served with some crushed multigrain tortilla chips on top.