heirloom bean + acorn squash chili

yes! chili season is here - one of the best parts of fall & winter.

i love chili, the funny thing is my mom never made chili. i am pretty sure i had my first homemade chili experience at my uncles when i was about 10 - and let me tell you it was hot....super hot.

let me back up here - i did always order chili from wendy's, i loved the little packages of saltines it came with - but lets face it, its is nothing compared to the goodness of a homemade bowl of chili.

plus, i get boozy with mine - beer in chili?

YES!

i came across an amazing selection of heirloom beans from williams sonoma that was mentioned on Kathy's blog Healthy Happy Life.

directly from williams sonoma - Originally from Africa, these wholesome beans have been a favorite in the eastern U.S. for over two centuries. Their large size, nutty flavor and creamy texture make them perfect for everything from stews and soups to homemade chili and baked beans. Or enjoy the beans on their own as a hearty side dish.

 Good Mother Stallard beans are sustainably grown at Mohr-Fry Ranches, fifth-generation family farms in Northern California. These botanical heirlooms support centuries-old plant varieties – and help preserve the genetic diversity of our country's food supply.

not only are these bean gorgeous in color they are super tasty too!

if you aren't able to find these beans or are in a hurry, black or pinto canned beans can be used in a pinch. but if you have the time these beans are worth the extra effort.

there is something ultra comforting about a big bowl of chili on a chilly fall day.

 chili reminds me of football, camping & cozy sunday suppers.

i love servings a steaming bowl of chili with a big slice of sweetened corn bread - it truly is one of my favorite cool season treats. this also cooks up really well in a crock pot - simply place all your ingredients in the crock the night before and store in the fridge until the next morning, then place in the crock in the cooker and set it on low for 8-10 hours and you have dinner ready when you walk through the door - plus super easy clean up.

are you a chili fan - do you go for tons of heat or a little more mellow of a chili?

do you like boozy cooking or baking? what has been your most creative boozy cooking experiment?

heirloom bean & acorn squash chili

serves 4

 you will need:

 1 cup dry heirloom beans - i used good mother stallard beans - soaked overnight and cooked for 1 hour or until soft and buttery when tasted. beans can be cooked up to 2 days in advance or cook a big batch and store in the freezer. in a pinch use 1 can or your favorite bean.

olive oil

1 large green pepper - chopped

2 cloves of garlic minced

2 leeks - sliced, white & light green parts only

1 small jalapeno - seeds removed for less heat, minced

1/2 large acorn squash or 1 small- peeled, seeded & cubed into 1/2" pieces

10 tomatoes - peeled & seeded (or 2 cups canned/crushed)
1 cup canned san marzano tomatoes

1/2 tsp chili powder - more or less depending on your heat tolerance

2 tsp salt

1 tsp sugar

1 tsp all purpose seasoning/ herbs de provence

ufo pumpkin beer or other 12oz autumn beer

2 cups veggie broth

2 tbsp cornmeal

for garnishing

oregano/chives/parsley

for serving

maple corn bread

assembly:
if using dry beans, rinse and soak beans overnight and cook for 40 minutes to 1 hour
 (1 cup of dry beans plus 2 cups of water for cooking)

in a medium/large dutch oven over medium high heat drizzle pan with olive oil and saute leeks, garlic, jalapeno and pepper until fragrant and leeks begin to soften. add acorn squash , canned or cooked beans and remaining ingredients through veggie broth. cover and simmer on low heat for 30 - 40 minutes. stir in cornmeal to thicken chili.

garnish each serving with fresh herbs, sour cream or daiya cheddar

serve with your favorite cornbread!

enjoy

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