Recipe: Super Bowl Squash Chili at Her Active Life

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Recipe: Super Bowl Squash Chili

Posted February 1, 2008 at 03:00 PM by Zola Jones

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism

With Super Bowl Weekend upon us and the weather icy cold, chili seems the perfect big-batch menu item to whip up for friends and family. With antioxidants from tomatoes, sinus-clearing power from chili pepper and the carotenoids of winter squash (linked to lower rates of cancers including lung and colon), this squash chili, courtesy of Dr. Gabe Mirkin, is a hearty, vegan stew that makes the perfect post-football game dinner for everyone at your table.

Recipe Profile:

Perfect For: A cold winter’s day

Prep Time: 1 Hour

Servings: 6-8

Ingredients:

1 winter squash
1 large onion, chopped
1/2 pound mushrooms
4 garlic cloves, minced
1 tbsp mild chili powder
1 tsp thyme
1 tsp oregano
2 cups bouillon
1 red bell pepper, cut in 1/2” pieces
1 can kidney beans
2 cups frozen baby lima beans
2 cups frozen corn
2 tbsp cider vinegar
Cooked barley or other whole grains of your choice

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 minutes more, or until you can easily remove the flesh from the skin.

Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon to a boil in a large pot. Reduce the heat and simmer 5-10 minutes or until the onion is softened. Add the squash flesh, cut in chunks, along with the red pepper, pink beans and lima beans. Return to boiling, reduce the heat and simmer 5-10 minutes more, or until the lima beans are cooked. Stir in the corn and vinegar and adjust the seasonings. Serve over cooked whole grains.