We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.
Vegetarian Butternut Squash Chili
A KitchenInspirations Original Recipe
Makes 1 L (8 cups)
Ingredients:
- 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
- 1 small onion, diced (100 g)
- 1 small carrot, diced (100 g)
- 1/2 butternut squash, diced (150 g)
- 2 celery ribs, diced (100 g)
- 250 mL puréed tomatoes (200 g)
- vegetable stock or water, to cover
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 2 tsp ground cumin, toasted
- 1 tsp oregano
- 1 tsp cocoa powder
- 1 tsp smoked sweet paprika
- 1/2 tsp chili powder
- 1 cup frozen corn
- 1 cup Pearl Barley, cooked
- 1 avocado, for garnish
- 1/2 cup sour cream, for garnish
- chopped cilantro, for garnish
Directions:
- Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
- Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
- Serve with garnishes or plain.
I can make this here sometimes soon for dinner. We just don’t get the barley here. Can you suggest something else to use instead of barley Eva?
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Hi Helene, any The of grain that has texture, maybe even wild rice or a mix of wild and brown would add a similar texture and nutty flavour. If you like, perhaps buckwheat would work too.
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I’ve had a butternut squash chili with black beans instead of kidney beans, but never one with barley. This hearty chili looks so interesting and I love that you put smoked paprika and cocoa powder in it. I’ll bet it tastes amazing. Chocolate is an addition in most of my chilis. 🙂
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Thank you Betsy, I wanted a little different texture in the dish. The smoked paprika and cocoa powder is a staple in my chilis, we love the depth of flavour they give.
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I’ve never used pearled barley in chili but adore it in soup (for its irresistible texture) and can imagine it working beautifully here in your vegetarian chili; what a great idea. I also like how you bring in the squash – so many great things going on here, a powerhouse bowl of nourishment!
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Hi Kelly, thank you, I added it for the texture for sure. The butternut squash added some great sweetness and texture, thank you for your kind words.
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I want to try this when I cook for the Asylum Seekers Resource Centre as we are always looking for tasty vegetarian dishes! 😀
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I hope you and your group enjoy the chili as much as we did. I suspect you can triple the ingredients without issues.
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Eva, your chilli looks great. I love the idea of adding cocoa! I must try it one day… I am very curious how the flavours change.
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Thank you Sissi, the cocoa powder should not make the chili taste of chocolate but add a je ne sais quoi to the dish, I hope you try it.
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That’s a really interesting chili and one I would adore eating.
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It definitely was tasty, Maureen, I hope you try it one day.
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I’ve made squash (and pumpkin) chili before — it has wonderful flavor! Really like the addition of the barley — I’ve thought of that, but haven’t added it to chili. Definitely need to! Really creative — thanks.
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Thank you kindly, John. I was looking to add additional texture to the dish with the barley, I hope you try it one day.
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A fantastic looking dish, Eva! I’m a big fan of butternut squash, and this vegetarian chili would rival a meat version any day. The measure of cocoa is a fun surprise. 😉
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Thank you kindly, Brooks, it’s a recipe I will repeat before this winter is over. It is quite hearty so I’ll need to be sure to have a crowd next time!
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I’m sure the cocoa powder adds tremendous depth of flavor! GREG
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Thank you Greg, it really did!
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We LOVE chili! Wish I could still find butternut squash at this time of year. Your chilli looks super!
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Hi Angie, it definitely a winter-time veggie in these parts. You can try using sweet potato too.
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We have a go-to veggie chilli recipe, but the addition of ingredients like cocoa, cumin and paprika sound wonderful! I’m going to try it! Thanks!
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Hi Michela, thank you, it’s a Mexican-inspired tasty combo.
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Tonight’s dinner is now sorted. Sounds delicious.
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I’d love to hear what you thought of it Dave, we loved the flavours and texture.
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