You may have noticed I’m on a bit of a blue hubbard kick, but I can’t help it if I have three of them at home! It’s amazing how much you can do with a single blue hubbard squash, the possibilities are endless!
When roasted, a blue hubbard is not far off from a butternut. It can be cooked easily into other foods and recipes, such as chili!
Sounds crazy right, squash in chili? You’ll totally disagree after trying it! When cooked down, squash develops more flavor, making chili just a little more sweeter. I can’t lie, when people ask me for my chili recipes all I can do is shrug my shoulders. Does anyone actually follow a recipe for chili? I don’t! But if you’re looking for a good way to incorporate squash into your chili, this is a great base.
Although I love meat, I prefer to replace it with beans (crazy again, I know), but I definitely encourage you to make any changes you’d like!
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 1 can black beans
- 1 can kidney beans
- 1 can black-eyed peas
- 1 cup chopped carrots
- 1 cup red pepper, chopped
- 1 cup squash, steamed
- 1/2 onion
- 1 Tbsp cayenne pepper (or 1 whole, dried cayenne)
- 2 tsp dark chili powder
- 1 tsp cumin
- 2 tsp salt
- shot of hot sauce
- In a large stock pot, add tomatoes and spices. Heat for about 1 hour. Then add onions and carrots, let cook for about 10 minutes until tender. Add water if consistency is too thick.
- Rinse beans and then add to pot with squash. Let cook for ~5 minutes. Add salt and pepper to taste.