With only a slight delay, here is how I devoured the other half of the butternut squash. I usually split the butternut squash in half, using the straight “column” first and using the “bulb” part the second time. Mostly because it is always easier to peel and chop the tubular part.
In any case, funny shapes of winter squash don’t matter in this delicious chili-curry. I suppose that would make it a churry. Or a cilli. As soon as I saw Alexis’s recipe, I knew I wanted to make it.
Basically it is filled with the traditional veggie chili ingredients – tomatoes, kidney beans, chili powder – with some butternut squash. Since I have not one, but two recipes for pumpkin chili, I knew this would be good. The extra twist to make this a fabulous fusion meal was the addition of Indian spices such as curry powder, garam masala and turmeric. (Not that I could taste the turmeric, but my spoons can always tell it is in there).
I really liked this as something different and unique but healthy and super easy to make. You can totally dump and run if you have a slow cooker. Otherwise, try simmering it on the stovetop for 45 minutes, or so.
Slow Cooker Butternut Squash Curry-Chili
Adapted from Hummasapien
1 tbsp coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 medium butternut squash, peeled, seeded and cubed (about 3-4 cups)
1 tbsp curry powder
1 tbsp Ancho chili powder
1 tsp garam masala
1 tsp turmeric
2 bay leaves
1 tsp salt
28 oz can diced tomatoes, not drained (bonus if fire roasted)
3 cups cooked red kidney beans
2 tsp apple cider vinegar
1. Use a 4-6 quart slow cooker. If you have a saute mode, use that. Heat the oil and add the onions. Saute until translucent. Add the garlic and cook for 30 seconds. Stir in the bell pepper, squash, curry powder, chili powder, garam masala, turmeric, bay leaves, tomatoes and beans. Stir to evenly mix. Switch to the slow cooker mode and slow cook on high for 3.5 to 4 hours.
2. Stir in the apple cider vinegar prior to serving.