Chili Season is Here

The clouds rolled in today and the weather dropped in the 60s, which meant I had to make one thing (aside from soup): chili. While arguably similar to soup, the chunky and hearty consistency of chili puts it on a whole other level. I wanted to use local, seasonal produce which included two autumnal all-stars: kale and squash. 'Tis the season, right? Well, ya'll, this chili isn't for the faint of heart. I went all out with the spice; my mouth was on fire from first to last bite. The pain is totally worth it though. Trust me, this chili is that good.


Chili with red beans, squash, and kale
Ingredients
- 1 yellow onion, finely chopped
- 2 cups bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 large acorn squash, cubed
- 2 15oz cans red kidney beans, drained
- 2 15oz cans fire roasted diced tomatoes with green chilis (I used TJ's brand)
- 3 cups water or vegetable stock
- 1 bunch kale, chopped
- 1 tbsp olive oil

- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- S&P, to taste

Instructions
- Combine spices in a bowl and set aside.
- Saute aromatics in olive oil on medium heat. Once translucent, add remaining ingredients and spice mixture.
- Bring to a boil and simmer for an hour, stirring every 15 minutes or so. Ladle into bowls and have a pitcher of almond milk handy.


This would only be better with some corn bread. Lots of corn bread. Unfortunately, I have no cornmeal! As soon as I have some in my possession I'm determined to make a dozen batches of it. Which is good, since I have 3 containers full of leftover chili to eat.



I have an exciting new "desserts for moi" recipe coming. See ya'll soon!