You stumble through the door after a long day of work. Maybe a kid or two (or five) is underfoot. You plop on the couch, relieved to just be out of the cold and home at last. And you’re hungry. Then you catch the smell of sweet squash, roasting tomatoes, and warm cumin emanating from your kitchen. Pat yourself on the back, clever one. Dinner is ready.
If you use a slow cooker, you know the joy of this moment. If you don’t use one yet, then I’m already excited for you, and the thrill that you too will experience. In the winter, I get my slow cooker out about once a week, invest 30 minutes tops the night before prepping and chopping, turn it on in the morning, and come home to a hearty, healthy dinner. And the bonus–everyone in the house can be on different schedules and we all get a great meal.
This recipe is a family favorite because it’s a great base that you can adjust to everyone’s tastes. I’m a big believer in the notion that the kids eat what my husband and I eat (contrary to my kids’ desires, I am not a short-order cook). But their 7 and 3 year-old palates are not quite up to sriracha-like spice levels yet, and they tend to shun anything that they find to be too “leafy.” So while this recipe may not seem like much on its own, it works because the kids love the base, but my husband and I can spice it up with a few extras at the table. And the condiments let the kids cautiously explore new tastes as well.
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Your slow cooker should be at least half full (I'm cutting it close here), but not more than 3/4 full to avoid spillage.
Slow Cooker Butternut Squash Chili (adapted from Cooking Light Magazine)
1 medium yellow onion, diced
1 medium red pepper, diced
1 crushed garlic clove (optional)
2 T. olive oil
2 t. cumin
2 T. mild chili powder
1 medium butternut squash, peeled, seeded & cut to 1-in dice (enough to yield about 4 c.)
1 14 oz can diced tomatoes (I like Muir Glen Fire-Roasted tomatoes)
1 can pinto beans, rinsed & drained
1 can red kidney beans, rinsed & drained
1 c. fresh or frozen corn kernels
1 1/2 c. water
Garnish ideas: cotija cheese, fresh cilantro sprigs, lime wedges, sour cream, diced avocado or guacamole, sriracha sauce, tobasco, chili oil, roasted cashews
Heat the olive oil in a medium skillet over medium-high heat. Add the onion, red pepper, and garlic (if using) and cook until softened, about 5 minutes. Add the spices, give them a stir, and cook for another minute. Spread the mixture in the bottom of your slow cooker, and layer on the next 6 ingredients, finishing with the water. If you are making this ahead, put the lid on the slow cooker insert and refrigerate until ready to use. When time to cook, set to LOW and cook 8 hours (then go about your day, smug with the knowledge that dinner is done). Serve with garnishes of your choice, a salad, and some good bread. Makes 6-8 servings, depending on how hungry everyone is.
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We like our chili with warm cornbread, butter, and honey. The garnish is cotija cheese, a salty, crumbly Mexican cheese that's a bit like feta.
Tips:
- If you don’t already own a slow cooker, it doesn’t have to be an expensive purchase by any means. You’ll find simple plug and go models and others that have lots of bells and whistles. I recommend getting one that has a high & low setting, and that switches to “warm” after the cooking cycle is done. That way you don’t have to worry about being home as soon as the food is finished.
- I tend to make a lot of vegetarian soups, stews, and curries in my slow cooker, and these freeze really well. Sometimes I even increase the recipe by 1.5-2x so that I’m sure to have leftovers. Just let the food cool, then divide leftovers among quart-size freezer bags (and be sure to label and date them). Then on the morning of the day you want to serve the food, pop a bag in the fridge dump the contents into a pan, and warm on the stove when you’re ready to eat. If you need a meal last minute, put the bag in a bowl of warm water to release the chili, then pour into pan. Warm slowly on the stovetop so it doesn’t stick or burn.
- Some people are put off by the work involved with prepping a butternut squash. Here are a few things I’ve picked up over time that make the job a little easier. I like to buy one that’s bigger than I need, so that I have some already cut up that can be used later in the week. A vegetable peeler will make short work of the rind. Then cut off both ends, and slice the squash lengthways with your biggest, sharpest knife. Use a melon baller or small ice cream scoop to clear out the seeds. Then cut to 1-inch cubes and you’re done. Store any extras in an airtight container in the fridge. Later in the week toss the remaining cubes with some olive oil, salt, pepper, and thyme, roast at 400 for about 25 minutes (until tender and slightly brown) and you have a great, easy side dish. Roast with some peeled diced parsnips and it’s downright fancy.
- If you have kids, the condiments can be a fun way to encourage them to try new things. Mine love serving themselves from little bowls on the table. They’ll even try the leafy things in small doses, and that’s huge in our house.
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