Pinto Bean Chili with Corn and Winter Squash

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.

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.

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.

Pretty good... The flavor of the squash was overpowered by the spices.

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.