Seconds, please! It’s the chunky butternut squash and beer that give this fantastic meatless chili its richness and appeal. Add in tomatoes, beans and the perfect mix of spices, and you’ve got an enormous crowd-pleaser. Add whatever you’d like on the side — cheese, cilantro, sliced avocado, or olives to turn this into the one-pot equivalent of taco night.
This is a Chris Prosperi original, first created on the fly. Now he can’t make it fast enough for chili fans, even the meat-loving variety. (Senior Contributor Chris Prosperi is chef and co-owner of Metro Bis in Simsbury, Conn.)
Ingredients
- 1 tablespoon canola oil or olive oil
- 4 cups white onion chopped
- 2½ pounds butternut squash peeled and chopped in 3/4-inch cubes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon onion powder granulated
- 1 tablespoon garlic powder granulated
- 2 28-ounce cans tomato chopped
- 1 12-ounce beer
- 2 cups vegetable stock low sodium (Chris likes Kitchen Basics)
- 2 13-ounce cans red beans or white beans, drained and rinsed well
- 1/2 cup cilantro or scallions, chopped
- 2 teaspoon kosher salt
Servings: quarts
Instructions
- Heat the oil in a medium to large pot over high heat and stir in the chopped onion. Saute for three minutes. Add the cubed squash and cook for an additional two minutes. Toss in the chili powder, cumin, granulated onion and garlic, then stir well to combine. Add in two cans of chopped tomatoes, return to a simmer and cook for three minutes. Add beer and return to simmer for five minutes. Add the vegetable stock and cook until the squash becomes soft, about 15-20 minutes.
- Stir in the drained, well-rinsed beans and continue to simmer for two minutes. Add the chopped cilantro (or scallions). Season with salt and pepper to taste. Serve with bowls of any garnish you like, such as olives, cheese, sour cream, avocado, tortilla chips, etc.
If you were sIo-cooking this, as suggested on the radio, how long on the stove and how long in the slo-cooker?
Chris says on the stove, when you add the chicken broth, go ahead and add the drained, rinsed beans, then place it all in the slow cooker. Put it either on 4 hours high or 8 hours low. Cheers, Faith & Chris Prosperi (Chris says he’s done this on low and left it overnight!)
Chicken Broth? What Chicken Broth?
Tasted Great, but added some heat (a few drops of Dat’l Doit Datil Sauce.)
Great recipe. Will make again.
I see that the Ingredients include 1 12-ounce portion of beer, but I do not see where it is added in the cooking process in the Instructions?
Can you help?
Dave, so sorry, that line inadvertently left out when recording the recipe from Chris. Our error, not his, sorry! After you simmer the tomatoes for three minutes, then pour in the beer and simmer again for 5 minutes. Then the recipe continues as it should be done. We’ll correct this asap. Cheers, Faith and the Gang
You also mentioned adding the British equivalent of MSG – word started with an “M”, I think. I had never heard of it and was much intrigued. Will you please let us know about that secret ingredient? Thanks so much! This was a fun show!
It’s called Marmite, Rayona. You should find it in the International section of most major supermarkets, or online. Cheers, Faith
I made this tonight to rave reviews…I made a few small changes: used black beans (just because I prefer them to the others) and I was worried that the chili was going to be a little thin, so I put a couple of tablespoons of cornmeal in a bowl, spooned out some of the chili liquid and stirred it into the cornmeal and then added back to the chili. I didn’t end up with overpowering corn taste and definitely liked the consistency. Used a stout for the beer.
What a smart idea, Karla; I prefer black beans, too, and will try it your way. Best, Faith
Loved it! As Chris promised, the squash gives it a good ‘heft’. Definitely needs the long simmer (I used the crockpot). When I tasted it after adding everything, I worried that the beer and ‘heat’ were overpowering, but it melded beautifully over the afternoon.
Fantastic, Deb. It’s going to be my Super Bowl chili, and making extra to freeze. Cheers, Faith
Marmite, originally a by-product of the brewing process.
Wonderful as a background flavoring in stews and gravies.
Best when spread on buttered toast (along with a cup of tea) and excellent as a spread on a “veggie” based sandwich- as simple as good lettuce, good bread and good butter (along with an ale or cup of tea).
Also available from importers as a flavoring for crisps (chips!) e.g. https://www.parkersbritishinstitution.com/product/walkers-marmite-crisps-32-5g
I love it, too, Keith, though it’s an acquired taste unless you’ve grown up with it, I find. Best, Faith
Marmite — blech!!!! I lived and taught in Australia for almost two years in the 70s, and I could never get used to eating axle grease, lol! But I’m really excited about making this chili today. Thank you!
I’m not a fan of slow cookers (apparently, a minority position!). Should the chili simmer on the stove for a certain time? Also, is there a preferred beer for the recipe?
Thanks. Great show!
Chris says there’s no need to simmer this on the stove, Janis,and no preferred beer. I use whatever’s around. Cheers, Faith
Faith and friends – a thought on the beer – suggest using a malty one, not a hoppy one, i.e. not IPA or another other style that’s heavily hopped. Hops contain a family of chemicals (alpha acids) which, when heated for a long time, undergo a chemical reaction which creates strongly bitter compounds. Adds desirable character to some beer styles, but can be an off-flavor in cooking. I’m with Karla (above) and like a stout in stews. Hmmm. If you get a 22 ounce bottle of an unfiltered dark malty beer, you can put 12 oz in the chili and still have some left for the cook! Pour in the settled yeast from the very bottom of the bottle in, too (a fresh Marmite equivalent).
Thanks for the suggestion, Anita!
I see others of your chili recipes add cocoa powder. Would this work with the squash chili?
We don’t see why it wouldn’t. It’s whatever you like!
Do you have any suggestions for non-alcoholic replacement for beer? Thank you!
Hi Roxane, The beer is not essential; you could leave it out and not miss it.