Fall means chili time!!! I’m so excited to start making all my favorite fall dishes. This squash potato chili came about since we’ve been getting lots of winter squashes and lots of potatoes in our CSA.
Before I go on talking about the chili, let me tell you about these vegan, gluten-free buttermilk corn flour biscuits. They are crumbly, flakey, buttery, and everything you want in a biscuit AND perfect in chili.
I found the recipe a few years ago and like to make them at Thanksgiving. They are amazing with gravy too. It’s my go-to recipe for biscuits, and I love it. These are the same biscuits I made to go with the delicious Broccoli Cheddar Soup.
The squash and potatoes in this chili really fill it out and make it a good, hearty dinner. Carnivore stamp-of-approval. Husband ate it and didn’t miss the meat. There is something about the sweetness of the squash and the spiciness of the chili that is just magical.
This is actually a mild chili, so don’t go thinking it’ll make you frantically run coughing for a glass of ice water or anything. I like it mild so that everyone can add their own amount of hot sauce to their desired heat level.
So, one of my favorite toppings on chili is sour cream, but when you aren’t eating dairy, sour cream is sorely missed. Until I made my own vegan version. Seriously…game changer.
Bloop! And indulge. Guiltless dairy pleasure. Yusssss!
Don’t worry, I’ll write a whole other post about this delicious sour cream sometime. It will be worth the wait. I promise. In the mean time, make this chili and top it with your favorite toppings.
- splash of olive oil for the pot
- 2 green peppers, diced
- 2 ribs of celery, diced
- 1 onion, diced
- 6 cloves garlic, minced
- 1 28 oz can crushed tomatoes (I like the Muir Glen, fire-roasted)
- 1 15 oz can of diced tomatoes (Muir Glen also)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- dash of cayenne pepper
- 1 large potato, cut into small cubes
- 1 delicata squash, cut into small cubes (about 2½ cups)
- 1 cup corn, frozen or cut right off the cob
- 1 cup water or vegetable broth
- In a large pot, heat the oil over medium-high heat.
- Add peppers, celery, onion, and garlic, and cook. Stir often.
- When that is smelling delicious and has lost some of the raw crunch, add all the canned goods and spices.
- Stir and let that simmer, uncovered for about 10 minutes.
- Add the potato, squash cubes, corn and water and give a stir.
- Reduce the heat to low and simmer for 35 minutes, stirring every so often.
- Remove from heat, spoon out your bowls, add your favorite toppings, and serve.
- Don't burn yourself. I know it smells good, but just give it a second to cool.