Good recipe. A good Sunday meal because it can sit in the crockpot all day. The really added flavor - I also added cilantro and plain yogurt (in place of sour cream) - which also made this delicious.
Pinto Bean Chili with Corn and Winter Squash
Comments and Reviews 1-5 of 5
LisaB1 Posted: 03/12/09
WynneK Posted: 11/07/12
I've been looking for a good vegetarian chili for a long time. Some vegetarian chilis are all high notes--sweet and tart and bright but with no depth. This chili is better than those. My meat-loving family liked it. I agree that the squash flavor is hard to pick out, but it added richness and vitamins, so I was still pleased.
colleen6870 Posted: 03/25/13
I have 2 teenage boys, and a husband with a huge appetite. They are all huge meat eaters so I wasn't so sure about how hardy this would be. This is by far absolutely outstanding. I actually added 4 cups of beef broth. And instead of cooking in a crock pot for 8 hours, I ended up cooking it all in a huge pot on the stove on high until the beans were ready. And OMG fantastic. Top with cheese and sour cream.
Lalena82 Posted: 10/09/12
Pretty good... The flavor of the squash was overpowered by the spices.
EllenDeller Posted: 10/29/12
Yes, a good solid recipe that needs a bit of flavor enhancement. I used a slightly hot red pepper from our farmer's market (sorry, don't know the name) instead of a regular bell, a chipotle chili, and about a TB of chipotle hot sauce--skipped the canned green chilis. I also used chicken stock instead of flavorless water and added 2 oz. ground beef (browned, of course) left from another recipe. With cilantro and a squirt of lime, along with the queso fresco, this was quite good. Served with simple corn tortilla & cheese quesedillas and an apple-red cabbage slaw.