Mama B's Chunky Chili with Butternut Squash

The temperature dropped in Coastal Georgia yesterday to an acceptable chili eating temp.  Today before heading out the the Savannah Food Day Festival I threw this together.  It will be simmering in the crockpot and ready when we return. 

This is a vegan chili but no one can believe it.  The small vegetable chunks, quinoa and amaranth look like ground beef.  An easy way to trick the meat eater in your life!

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Chili with Butternut squash

Ingredients (preferably organic)

1 can crushed tomatoes

1 can whole tomatoes

1 large onion

1 large green bell pepper

3+ gloves garlic (minced)
1 small-med butternut squash

1 + jalapeño

2 medium carrots

2 yellow or green summer squash

10 mushrooms

1 can black beans

1 can pinto beans

1 can kidney beans

¼ cup rinsed uncooked quinoa or millet

2 TBS amaranth (optional)

2 TBSP + chili powder

2Tsp + cumin

1 tsp cinnamon

salt to taste

Water as needed

To prepare:
Coarsely chop onion and bell pepper. Mince the garlic. 

Saute in a few tablespoons of olive oil. Meanwhile, in food 

processor pulse jalapeno ,carrots, summer squash and 

mushrooms until they are about ¼ inch chucks. It's best to 

pulse them separately so they don't over process.DO NOT 

pulse till mushy! Add these veggies to the onion, bell pepper

and garlic. Sauté for another 5 minutes. Add the chili powder, 

cumin and cinnamon. Saute another few minutes. Peel and 

cube butternut squash in 3/4 inch cubes. In a slow cooker 

combine all the ingredients (break up the whole tomatoes 

and drain the beans) and start on high for at least 30 

minutes. Reduce to low and cook the rest of the day. The 

quinoa, amaranth, millet and smaller chopped veggies make 

this chili look meaty. For spicier chili add a habanero pepper. 

I usually add about 1/2 cup of water. 

Serve with your favorite chili condiments.