When I accepted the chili cook off challenge – I knew I wanted to make something different. 
Normally – I just throw a whole bunch of beans in a pot (much to Mike’s dismay, chickpeas are usually included) – throw in some quinoa, and call it a day.
It’s delicious.
But I’ve learned – not crowd pleasing. 
(or should I say – not crowd pleasing, if you asked Mike – and I think he’s a good judge of the “norm” – I fall in to “crazy food blogger” category – so I can’t be trusted )
So when I found this recipe on All Recipes – I knew it needed to be my chili base!
But of course – I had to make some of my own changes! 
Ingredients:
- 2 medium sized Butternut Squash
- 2 cans of Kidney Beans
- 1 can of Great Northern Beans
- 1 can of White Hominy
- 1 can of Petite Diced Tomatoes with Green Chilies
- 2 cans of Tomato Sauce
- 1/2 of a jar of Banana Peppers
- 2 medium white onions (not pictured here)
- Minced Garlic (not pictured here)
- Optional: Butter Beans
Step 1: Chop 1 Butternut Squash (leaving the other for later) – into cubes, salt heavily with sea salt, and roast in the oven for 45 minutes, at 375.
Step 2: Chop the 2 onions to desired size, and start cooking those over medium heat
Step 3: Chop the other Butternut Squash into cubes (should take you about 10 minutes)
Step 4: Add as much garlic (I used 4 heaping spoonfuls) and ALL canned ingredients to the onion mixture
Step 5: Add the chopped butternut squash (just the one – remember – the other squash is cubed and roasting in the oven 
) to the onion/garlic/canned mixture
Step 6: Add spices. I didn’t measure, seeing as I’m not physically capable of doing so – but I used a very fair amount of cumin, chili power and garlic salt – and just a sprinkle or two of crushed red pepper
Step 7: (VEGETARIANS LOOK AWAY!) Once the pot is squared away – start browning 1lb of lean ground turkey
Step 8: After the meat is browned – add it to the pot – give it all a good stir – and then bring it to a boil. Once it’s boiling, reduce heat and let it simmer for another 20 minutes.
Step 9: Right around then – the timer for the roasted squash should be going off! Remove the amazingly delicious looking squash from the oven (and turn off that annoying buzzer!) 
Step 10: Add the roasted butternut squash to the mix!
Step 11: Let it sit overnight so all the flavors really meld, and then bring it in to your chili cook off at work – and WIN THE PEOPLE’S CHOICE AWARD!
That’s right – this chili won me the People’s Choice Award – best out 20! 
The prize? 2 gift cards, a Starbucks mug, and awesome trophy…
…but most importantly? Bragging rights.
When I accepted the chili cook off challenge – I knew I wanted to make something different.
Normally – I just throw a whole bunch of beans in a pot (much to Mike’s dismay, chickpeas are usually included) – throw in some quinoa, and call it a day.
It’s delicious.
But I’ve learned – not crowd pleasing.
(or should I say – not crowd pleasing, if you asked Mike – and I think he’s a good judge of the “norm” – I fall in to “crazy food blogger” category – so I can’t be trusted
)
So when I found this recipe on All Recipes – I knew it needed to be my chili base!
But of course – I had to make some of my own changes!
Ingredients:
Step 1: Chop 1 Butternut Squash (leaving the other for later) – into cubes, salt heavily with sea salt, and roast in the oven for 45 minutes, at 375.
Step 2: Chop the 2 onions to desired size, and start cooking those over medium heat
Step 3: Chop the other Butternut Squash into cubes (should take you about 10 minutes)
Step 4: Add as much garlic (I used 4 heaping spoonfuls) and ALL canned ingredients to the onion mixture
Step 5: Add the chopped butternut squash (just the one – remember – the other squash is cubed and roasting in the oven
) to the onion/garlic/canned mixture
Step 6: Add spices. I didn’t measure, seeing as I’m not physically capable of doing so – but I used a very fair amount of cumin, chili power and garlic salt – and just a sprinkle or two of crushed red pepper
Step 7: (VEGETARIANS LOOK AWAY!) Once the pot is squared away – start browning 1lb of lean ground turkey
Step 8: After the meat is browned – add it to the pot – give it all a good stir – and then bring it to a boil. Once it’s boiling, reduce heat and let it simmer for another 20 minutes.
Step 9: Right around then – the timer for the roasted squash should be going off! Remove the amazingly delicious looking squash from the oven (and turn off that annoying buzzer!)
Step 10: Add the roasted butternut squash to the mix!
Step 11: Let it sit overnight so all the flavors really meld, and then bring it in to your chili cook off at work – and WIN THE PEOPLE’S CHOICE AWARD!
That’s right – this chili won me the People’s Choice Award – best out 20!
The prize? 2 gift cards, a Starbucks mug, and awesome trophy…
…but most importantly? Bragging rights.