1 Recipe, 5 Ways to Use the Leftovers

1 Recipe, 5 Ways to Use the Leftovers

Smoky Squash Chili 

1 Recipe, 5 Ways to Use the Leftovers

Make a big pot of this on Sunday and you’ve got a head start on dinner for multiple days without eating the leftovers on repeat. The chipotle in adobo gives it a deep, smoky heat that gets better as it sits, and the squash adds a natural sweetness that balances everything out. Vegetarian as written, but easy to bulk up with ground turkey or beef if you want to add meat.

Smoky Squash Chili

Serves 6–8 (Easy to double up if you want even more leftovers. This freezes well too.)

Ingredients

  • 1 medium butternut squash or 2 medium sweet potatoes, peeled and cut into ½-inch cubes

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (14 oz) fire-roasted diced tomatoes

  • 1 cup frozen corn

  • 1–2 tablespoons chipotle in adobo, finely chopped (or use the sauce from the can for a milder heat)

  • 2 cups chicken or vegetable stock

  • 2 teaspoons cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • ½ teaspoon garlic powder

  • Salt and pepper to taste

  • Olive oil for cooking

Optional: 1 lb ground turkey or beef, browned before adding the onion

Toppings

  • Shredded cheese

  • Sour cream

  • Sliced green onions

  • Shredded purple cabbage

  • Avocado chunks

  • Lime wedges

 

 

Instructions

Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. If adding meat, brown it first and set aside before cooking the onion.

Stir in the cumin, smoked paprika, chili powder, and garlic powder and cook for 30 seconds until fragrant. Add the squash or sweet potatoes, diced tomatoes, beans, corn, chipotle in adobo, and stock. Stir to combine.

Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until the squash is tender and the chili has thickened. Taste and adjust salt, pepper, and chipotle to your liking.

Serve with toppings and save the rest — here’s where it gets interesting.

 

 

5 Ways to Use the Leftovers

1. Frito Pie
 Pour a generous handful of chips into the bottom of individual bowls, ladle chili on top, and pile on the toppings. Takes just a few minutes and the combination of the chili with the crunchy chips is delightful.

2. Chili Mac
 Cook a pot of macaroni or pasta, drain, and stir in leftover chili until everything is warmed through. Top with shredded cheese and pop it in the oven until the cheese is melted and bubbling. 

3. Chili Stuffed Baked Potatoes
 Bake or microwave a russet potato until tender, split it open, and spoon chili generously over the top. Add cheese, sour cream, and green onions. Hearty, satisfying, and endlessly customizable.

4. Chili Stuffed Peppers
 Cut bell peppers in half lengthwise and remove the seeds. Fill each half with chili and top with shredded cheese. Roast at 400°F for 20–25 minutes until the peppers are tender and the cheese is melted and browned on top. *If you have rice, quinoa or other cooked grains on hand you can mix them into the chili before stuffing the peppers.

5. Chili Cornbread Casserole
 Pour leftover chili into a baking dish, top with your favorite cornbread batter, and bake according to the cornbread package directions until golden on top. Cozy, easy, and good enough to make intentionally.