Black Bean & Acorn Squash Chili

It's that time of year again: chili season! Get ready to bust out the beans and chipotle chili pepper, folks, because mid-September is always my green light for this spicy dish.

I'll never forget the fateful April day, when my husband said, "Um, if you serve me one more bowl of chili then I may just...well...I may just...not eat it." Aw. The poor man. He was ready to take drastic measures because I was totally over-serving this dish. It was then I vowed that chili would only be dished up from mid-September to mid-March. Just a short enough window so that when it's time to whip up a giant pot again, everyone gets excited -- not hostile.

This time around, for my season opener, I decided to try something a tad different. I usually just serve veggie chili, but my acorn squash from this week's box were staring me in the face. Such a great addition. I'm sure butternut, or even sweet potatoes, would work just as well.

Black Bean & Acorn Squash Chili

1 large yellow onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon sugar
1 can black beans (I used Eden), drained
1 can pinto beans (again, BPA in the can lining!), drained
1 sixteen ounce can crushed tomatoes
1 sixteen ounce can diced tomatoes
1 teaspoon salt
1 teaspoon chipotle chili powder
1 teaspoon cumin
teaspoon paprika
2 acorn squash, peeled and chopped into 1 inch pieces
a few tablespoons sour cream (for garnish)

Saute onion and garlic in olive oil until browned. Add in the sugar. Saute for another minute or so.

Dump in the rest of the ingredients (see - easy!) and simmer on low for at least three hours. Serve piping hot and garnish with a dollop of sour cream.