It was a weekend of football watching. Football needs chili! Am I right or am I right?
Okay, I take that back. I didn’t watch one minute of football. My Chiefs are out so the season is over for me. And it was actually warmer here this weekend. Not need for hot soup. I wanted enchiladas , but OMG Becky wanted chili. (Sassy had abandoned us for the weekend. She had been invited to attend an out-of-town church conference for middle school kids as a Junior Guide. She was very excited and honored to be asked! She got back yesterday and said it was an amazing experience.)
This has been my go-to chili recipe for years now. It’s hearty, it’s tasty, and even meat eaters will enjoy it. This chili would be a perfect addition to your Super Bowl party!
Total Time: 1 hour, 50 minutes ¦ Prep Time: 10 minutes ¦ Cook Time: 1 hour, 40 minutes
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 (10 oz) frozen butternut squash (cubed), thawed
- 1 (28 oz) can petite cut tomatoes, diced, with zesty jalapenos
- 1 (15 oz) can black beans, drained & rinsed
- 1 (15 oz) can dark red kidney beans, drained & rinsed
- 12 oz water
- 1 tablespoon cocoa powder
- Shredded cheddar cheese
- Sour cream
- Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
- Add chili powder, cumin, cayenne pepper, salt. Stir in squash, tomato, and beans. Bring to a simmer.
- Reduce heat to low. Cover and simmer for 60 minutes.
- Uncover and cook for another 30 minutes.
- Stir in cocoa power. Cook for 10 minutes more.
- Serve hot with desired toppings. Serves 8.
Serving Size = 1 cup. Weight Watchers Smart Points = 3 points.