Pinto Bean Chili with Corn and Winter Squash

I absolutely love this chili! Healthy and clean, it’s now my go to. Exactly the right amount of spice even for people who don’t generally like spicy items. I have made this for some many people now. Thank you!

This chili is so delicious I may not go back to traditional chili!  I followed the recipe, but did not add the can of green chilis.  I added a 1/2 can of beer, 1 T of sugar, and a pinch each of cinnamon and nutmeg.  I cooked it in the slow cooker and scooped out a small bowl.  My first bite I said "Mmmm!".  My second bite I said "Mmmm!".  It is really a tasty recipe.  It was a little more difficult to make because I used dried pinto beans, so those had to cook first.  I also used a non-GMO fresh butternut squash, so that had to be peeled and cut up.  Definitely a keeper recipe!! 

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.

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.

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. I dislike crushed tomatoes and substitute diced canned ones. Cooked on the stovetop, slowly. 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. Made this a second time with fresh pumpkin, and that was good too!

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

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.