#464: Butternut Squash Cincinnati-Style Chili

In my opinion this really isn't a chili.  It's more like a stew or a really thick chili with very little liquid.  Now I'm personally okay with that.  It's also a little sweet...I'm okay with that as well.  But if you expect this to taste like typical "chili" it doesn't . 

It's supposed to be served over whole wheat spaghetti noodles, but I just added some elbow macaroni noodles instead (noodles were NOT pictured). 

1/2 of a large butternut squash, seeds removed, cut into 1/2-inch cubes

2 tablespoons olive oil

3/4 teaspoon salt

2 large onions, peeled and chopped

2 large green bell peppers, cored, seeds removed, and chopped (I used green and yellow)

4 cloves garlic, chopped

2 14 1/2 ounce cans no-salt-added diced tomatoes

1/4 cup chili powder (I used about 1 tbsp)

1 teaspoon ground cinnamon

1 teaspoon sugar

1/2 teaspoon ground allspice

2 15 1/2 ounce cans pinto beans, drained and rinsed

1 14 ounce box whole-wheat spaghetti, cooked following package directions

4 large scallions, trimmed and thinly sliced

Heat oven to 400 degrees F. Place squash in a large rimmed baking pan and toss with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Bake at 400 degrees F. for 30 minutes. Set aside.

In a large pot, heat remaining tablespoon oil over medium-high heat. Add onions, peppers and garlic. Cook 8 minutes, stirring occasionally. Add tomatoes, chili powder, cinnamon, sugar, allspice and remaining 1/2 teaspoon salt. Simmer 15 minutes over medium-low heat, with lid ajar. Stir occasionally.

Stir in cooked squash and beans. Simmer 5 minutes.

Serve chili over cooked spaghetti. Add shredded cheddar cheese, oyster crackers and scallions over the top if desired.