Southwestern-Style Succotash Chili


vegi chili
We took the boys to Disney last week and I brought a stack of cooking magazines with me. They were sitting in a pile in the kitchen and my husband was threatening to throw them away, so I figured I’d read them on the plane. I got through most of them, tearing out a pile of recipes as I was going along. This was one of them. After almost a week at Disney, I craved something with a lot of vegetables and this recipe seemed to fit the bill perfectly. I don’t think I need to eat another chicken nugget for a couple of months now.

This was very easy to throw together. The most time consuming part is peeling the acorn squash. The directions called for a squash peeled, seeded and cut into cubes. I started to peel the squash, found it wasn’t so easy to do, and decided to cut the squash into wedges, remove the seeds and roast it like that. I then peeled the squash once it was cooked, and I found it to be much easier that way.

When I first tasted the chili after it had cooked, I found that it lacked a little zing. I added a little Tabasco Chipotle Pepper Sauce with some salt and pepper, and that did the trick. It was then delicious.   I think you can play with any spices that you like to give it that extra zing.   Next time I might add a little cayenne pepper.  I’ll most certainly make this again.   When you make this, invest in some fresh oregano.  I think fresh herbs make a world of difference in recipes. The acorn squash adds a welcome touch of sweetness to the chili.

Oh, did my boys even try the chili?   No such luck.

Southwestern-Style Succotash Chili
Adapted from Everyday by Rachael Ray

1 large acorn squash (about 2 pounds)— seeded and cut into wedges
Salt and pepper
1 pound ground beef
1 large onion, chopped
2 poblano chiles, seeded and chopped
One 10-ounce bag frozen corn, thawed
Three 15-ounce cans diced tomatoes
One 10-ounce box frozen baby lima beans, thawed
One 10-ounce box frozen black-eyed peas, thawed
1/2 teaspoon Tabasco Chipotle Pepper Sauce, or more to taste
2 tablespoons chopped fresh oregano

Preheat the oven to 475°. Line a baking sheet with parchment paper. Add the acorn squash, season with salt and pepper and bake until golden, 30 to 35 minutes.  Roast until tender when poked with a fork.   Let cool.

Meanwhile, in a large saucepan, cook the ground beef, breaking it up, over medium-high heat until no longer pink, about 3 minutes; using a slotted spoon, transfer to a bowl. Add the onion, chiles and corn to the pan and cook over medium heat until the corn begins to brown, about 8 minutes. Stir in the tomatoes, lima beans, black-eyed peas, oregano, chipotle pepper sauce and beef. Lower the heat, cover and simmer until the black-eyed peas are tender, about 20 minutes.   While the chili is cooking, peel the cooked squash and cut it into cubes.  When the black-eyed peas are tender, stir in the baked squash and season with salt and pepper, and more Chipotle Pepper Sauce if necessary.

Yield:  6 servings

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3 comments to Southwestern-Style Succotash Chili

  • I am always looking for new ways to make chili. It is always a dish that I love to go back to when the nights get colder.

    Thank you for the recipe!
    Can’t wait to try it out!

  • Martha Knudsen

    I tried this recipe. I wasn’t too fond of it the first day. But had it for lunch the second day and it was delicious. My husband added beef base with water to some of this very large recipe and he and his friends really like it. My husbands batch was too salty for me.

  • Thanks for what you said here, I really liked it. We are so lucky to live in a time when there are so many wonderful sisters singing their music. Keep up the great blogging.

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