When I accepted the chili cook off challenge – I knew I wanted to make something different. 

Normally – I just throw a whole bunch of beans in a pot (much to Mike’s dismay, chickpeas are usually included) – throw in some quinoa, and call it a day.

It’s delicious. 

But I’ve learned – not crowd pleasing.

(or should I say – not crowd pleasing, if you asked Mike – and I think he’s a good judge of the “norm” – I fall in to “crazy food blogger” category – so I can’t be trusted )

So when I found this recipe on All Recipes – I knew it needed to be my chili base!

But of course – I had to make some of my own changes!

Ingredients:

• 2 medium sized Butternut Squash
• 2 cans of Kidney Beans
  • (I used dark red & light red)
• 1 can of Great Northern Beans
• 1 can of White Hominy
  • (I used half the can picture – I couldn’t find a normal can – just that crazy super sized one)
• 1 can of Petite Diced Tomatoes with Green Chilies
• 2 cans of Tomato Sauce
  • (I had originally planned on 1 can of Tomato Sauce and 1 can of Tomato Paste – but you know me – I like to change things on the fly!)
• 1/2 of a jar of Banana Peppers
• 2 medium white onions (not pictured here)
• Minced Garlic (not pictured here)
  • (I always cheat and use the pre-minced garlic cloves that come in the jar)
• Optional: Butter Beans
  • (I was going to use them, and decided not to at the last second!)

Step 1:  Chop 1 Butternut Squash (leaving the other for later) – into cubes, salt heavily with sea salt, and roast in the oven for 45 minutes, at 375.

Step 2: Chop the 2 onions to desired size, and start cooking those over medium heat

Step 3: Chop the other Butternut Squash into cubes (should take you about 10 minutes)

Step 4: Add as much garlic (I used 4 heaping spoonfuls) and ALL canned ingredients to the onion mixture

Step 5: Add the chopped butternut squash (just the one – remember – the other squash is cubed and roasting in the oven ) to the onion/garlic/canned mixture

Step 6: Add spices.  I didn’t measure, seeing as I’m not physically capable of doing so – but I used a very fair amount of cumin, chili power and garlic salt – and just a sprinkle or two of crushed red pepper

Step 7: (VEGETARIANS LOOK AWAY!) Once the pot is squared away – start browning 1lb of lean ground turkey

Step 8:  After the meat is browned – add it to the pot – give it all a good stir – and then bring it to a boil.  Once it’s boiling, reduce heat and let it simmer for another 20 minutes.

Step 9: Right around then – the timer for the roasted squash should be going off!  Remove the amazingly delicious looking squash from the oven (and turn off that annoying buzzer!)

Step 10: Add the roasted butternut squash to the mix!

Step 11:  Let it sit overnight so all the flavors really meld, and then bring it in to your chili cook off at work – and WIN THE PEOPLE’S CHOICE AWARD!

That’s right – this chili won me the People’s Choice Award – best out 20!

The prize?  2 gift cards, a Starbucks mug, and awesome trophy…

…but most importantly?  Bragging rights.