Squash and Rutabaga Chili

Adapted from Starting with Ingredients by Aliza Green 


2 tablespoons canola oil
1 onion, coarsely chopped
3 carrots, cut into 1/4-inch dice
1 tablespoon finely chopped garlic
1 (28 ounce) can chopped tomatoes and their juices
4 cups butternut squash, peeled and cut into 1/2-inch dice
3 cups rutabaga, peeled and cut into 1/2-inch dice
1 pound frozen corn kernels, optional
2 (15 ounce) cans of black beans or kidney beans, or one of each, with their liquid
2 to 4 tablespoons chili powder (or use 1 tablespoon ancho chili powder, 1 tablespoon hot or mild New Mexico Chili powder, 2 teaspoons ground cumin, 2 teaspoons ground coriander, and 2 teaspoons of dried oregano)
2 chipotle chili peppers en adobo, coarsely chopped
Coarse kosher salt

For garnishes:
Shredded extra-sharp cheddar cheese
Diced avocado
Finely chopped fresh cilantro
Finely diced red onion or scallions

To Serve:
hot steamed rice, cornbread, tortillas, or tortilla chips


Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and garlic and cook for 5 minutes, until crisp-tender.

Add the tomatoes, squash and rutabaga and increase the heat to medium-high, bringing the mixture to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Add the corn (if using), beans, chili powder to taste, chipotle chili peppers and salt to taste, stirring to combine. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes, stirring once or twice.

Serve with bowls of the garnishes. Serve with tortilla chips, cornbread, tortillas, or steamed rice.