BLACK & WHITE CHILI WITH BUTTERNUT SQUASH

June 3, 2013

This morning I went for a jog. Why I do this, I almost don’t even know anymore. After today, jogging and I are on terrible terms.

Near the end, I began to have horrendous stomach pain. I pushed through (go me!), but once I finished I laid down in the grass in full public view writhed around in front of our apartment building. What is going on? This isn’t a normal I’m-running-and-tired or have a cramp type-pain. (I’m not that out of shape.) This was bone-crushing, need to vomit, can-barely-stand-up type pain. I slithered up the stairs to go writhe some more inside our apartment. Eventually, it all subsided. I was THIS CLOSE to calling my friend Christy to come over and like, resuscitate me or whatever.

At that point, I’m sitting sweaty on the ground, wondering what in the WORLD is going on. The only explanation I can thing of is I’m pregnant. I get out a test.

Not pregnant.

(And we’re not trying FYI).

I’m content to just ignore this incident. So, I walked to the kitchen and made this chili. Which has made everything all better now. (I’m not promising this chili has medicinal properties, but… it sure seems magical to me.) (That’s a joke.) (I’m a cook, not a doctor.)

Black Bean & White Chili with Butternut Squash from Rachel Schultz

BLACK & WHITE CHILI WITH BUTTERNUT SQUASH
Serves 5-6

1 and 1/2 pounds ground turkey (or beef)
2 yellow onions, chopped
2 cloves of garlic, minced
1 can black beans
1 can white beans
1 can pinto beans
15 ounces diced tomatoes
12 ounces tomato sauce
3 tablespoons chili powder
2 tablespoon oregano
1 butternut squash
Olive oil
Salt & pepper
Tortilla chips

Heat olive oil in a skillet over medium heat. Begin to brown meat and caramelize onions for 5 minutes. Season with salt & pepper. Transfer to crock pot. Add garlic, all the beans, tomatoes, tomato sauce, chili powder, and oregano to crock pot. Cook on low for 3-4 hours. When timer is 45 minutes from finished, preheat oven to 400 degrees. Peel and slice the butternut squash into 1/2 inch cubes.

Drizzle with olive oil and season with salt & pepper. Roast for 25-30 minutes.

Black Bean & White Chili with Butternut Squash from Rachel Schultz

Serve chili topped with squash and tortilla chips.

Black Bean & White Chili with Butternut Squash from Rachel Schultz

5.0 from 1 reviews
black & white chili with butternut squash
 
Author:
Serves: 5-6
Ingredients
  • 1 and ½ pounds ground turkey (or beef, whatever)
  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 1 can black beans
  • 1 can white beans
  • 1 can pinto beans
  • 15 ounces diced tomatoes
  • 12 ounces tomato sauce
  • 3 tablespoons chili powder
  • 2 tablespoon oregano
  • 1 butternut squash
  • Olive oil
  • Salt & pepper
  • Tortilla chips
Instructions
  1. Heat olive oil in a skillet over medium heat.
  2. Begin to brown meat and caramelize onions for 5 minutes. Season with salt & pepper. Transfer to crock pot.
  3. Add garlic, all the beans, tomatoes, tomato sauce, chili powder, and oregano to crock pot. Cook on low for 3-4 hours.
  4. When timer is 45 minutes from finished, preheat oven to 400 degrees.
  5. Peel and slice the butternut squash into ½ inch cubes.
  6. Drizzle with olive oil and season with salt & pepper. Roast for 25-30 minutes.
  7. Serve chili topped with squash and tortilla chips.

Adapted from Living Well, Spending Less.

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Comments

  • Rachel! You should have called me! I would have diagnosed you on the phone – you’re allergic to jogging.

    You’re welcome.

    • Rachel Schultz

      Thanks Christy :)

  • Vanessa chesebro

    So sorry you felt bad! That happened to me a few times last summer when I started running- maybe a combo of humidity/dehydration/not eating beforehand? I never knew why…

    • Rachel Schultz

      Interesting… good to know.

  • Rhonda

    Gosh, I sure hope you’re still doing well and seek a doctor’s opinion who could run some blood tests to see if there’s anything medically going on.
    Saying a prayer for you to feel better.
    Recipe looks yummy but I’d have to figure out a way o hide the veggies. The girls of ours are a challenge when it comes to veggies!

    • Rachel Schultz

      Thanks Rhonda!

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