Squash and Black Bean Chili

Here's a great, easy dish to make you happy that fall is here! Once the weather starts getting cooler, I always end up making a lot of chili at my house, especially fun variations on the classic. I really like cooking with butternut squash and this is a perfect use for it.

This chili is super easy to make. If your grocery store sells pre-chopped butternut squash, it will save you the time and the muscle power that goes into chopping and peeling one yourself. I had this on the table in about 30 minutes, and served it with a simple cornbread mix as a side dish. My sister-in-law gave me a great cornbread tip - spread honey on the bottom of the pan before you pour in the cornbread batter. Bake it up as directed on the package, and you have a fabulous tasting cornbread. It's super simple and delicious (thanks Kristin!).


Squash and Black Bean Chili

1 Tbsp. olive oil or canola oil
1 medium bell pepper (I used a small green and a small red pepper)
1 medium onion, chopped
1 medium stalk celery, chopped
2 garlic cloves, minced
2 Tbsp. chili powder
1/2 tsp. salt
2 cans (15 to 19 oz. each) black beans, rinsed and drained
1 and 1/2 pounds butternut squash, peeled and chopped into 1-inch chunks
14.5 oz. can fire-roasted diced tomatoes
14 oz. can vegetable broth

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add pepper, onion, and celery, and cook 5 to 8 minutes or just until vegetables are tender, stirring occasionally. Stir in garlic and chili powder and cook 30 seconds or until fragrant, stirring.

2. Meanwhile, in small bowl, coarsely mash 1/2 cup beans. Stir all beans, squash, tomatoes, salt and broth into mixture in Dutch oven; cover and heat to boiling. Reduce heat to low; simmer, covered, 15 minutes or until squash is tender. Serve chili with shredded cheese, sour cream and lime wedges if desired.

Makes about 4 servings.

And here's my other favorite chili, which I've already made this fall because I love it so much. White Bean and Turkey Chili

Taco Soup

I made this Taco Soup as part of the group My Girl, Paula. Each week we cook from Paula Deen's cookbook The Lady and Sons, Too. It's been a really fun group so far. I'd had the cookbook sitting around for a while and really wanted to try cooking more from it. Mission accomplished! And I bet you would never guess that out of the five weeks I've been cooking along with the group, there's only been one recipe that's used butter! Seeing as how everyone thinks Paula cooks with butter so much, I was pleasantly surprised to keep the butter in the fridge 4 out of the 5 weeks so far.

This Taco Soup was really delicious. The ingredients include ground beef, beans, tomatoes, corn, green chilies and taco seasoning. It's all combined into a slow cooker and left to cook all day. I love slow cooker recipes - so easy and convenient. This soup sort of reminded me of chili. I served it with tortilla chips, cheddar cheese and sour cream and that made it sooo delish.

The recipe makes a ton, but since I wasn't feeding an army, I cut it in half and we STILL had leftovers. This is a recipe that we all liked and I'll definitely be making again!


Taco Soup
(from Paula Deen)

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Makes 12 to 16 servings.

Classic Beef Stew

Spring will be here before we know it, but for now most of the nation is experiencing freezing temperatures (I said most. I'd rather not think about all the lucky people out in 80 degree California). Since I'm on the east coast, I'm still taking advantage of the cold weather and making plenty of soups for dinner. There are so many recipes out there for exotic, fancy foods. But sometimes you just want something familiar. Something classic.


Beef stew is a staple in a lot of homes, including mine. It's budget friendly and super easy to make. The recipe I use is cooked in the oven, but you can also use a crockpot. My nights tend to get hectic. I always have a big plan to make dinner and sometimes it just doesn't turn out that way. The baby's crying, the dog's eating something she shouldn't, the house is a mess, I'm tired, everyone's hungry, etc. What I'm trying to say is, I love my crock pot. Throw all of this into the crock pot in the morning, turn it on low, and fuhggedaboutit!

I've been making this recipe since I got my Betty Crocker cookbook when my hubby and I were married. I think it was only the second cookbook I had ever owned. I don't use it all that often, but when I'm looking for the basics, it's where I turn. Every time I need to hard boil eggs, I pull the book out to find out the cooking time. Every time I'm roasting meat, I pull it out to find out at what temperature the meat is done. Basics like that. Someday I'll commit all that to memory, but in the meantime, I count on Betty. She's reliable like that.


Beef Stew
(from the Betty Crocker Cookbook)

1 lb. beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 package (8 ozs.) baby-cut carrots
1 can (14.5 ozs.) diced tomatoes, undrained
1 can (10.5 ozs.) condensed beef broth
1 can (8 ozs.) tomato sauce
1/3 cup all-purpose flour
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. sugar
1 tsp. dried marjoram leaves
1/4 tsp. pepper
12 new potatoes (1.5 pounds), cut into fourths
2 cups sliced mushrooms (about 5 ozs.)

1. Heat oven to 350 degrees F.

2. Mix all ingredients except potatoes and mushrooms in ovenproof 4-quart Dutch oven. Cover and bake 2 hours, stirring once.

3. Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender.

Slow cooker directions: Chop onion (1/2 cup). Omit tomato sauce. Increase flour to 1/2 cup. Mix all ingredients except beef in slow cooker. Add beef (do not stir). Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender. Stir well.

Makes 8 servings.

Peppered Beef Soup in Bread Bowls

One of my favorite things to make this season is soup in the crockpot. I love its warmth and the smells that carry throughout my house, making me hungry pretty much all day long. Everytime you leave and come back in the house, that wonderful smell is waiting for you and making you anticipate dinner all that much more. This soup is no exception. Peppered Beef Soup is hearty and has a wonderful mixture of flavors, thanks in part to the beer and the balsamic vinegar. It's a real crowd pleaser.

I really love ordering soup at a restaurant and having it served up in a bread bowl. Not only is it visually appealing, but the bread is so delicious with the flavors of the soup soaked into it. This bread bowl recipe is extremely easy and is great for company. You can use the inside centers to make croutons, or toast them and serve them alongside soup.


Peppered Beef Soup
(adapted from Southern Living)

1 (4-lb.) sirloin tip beef roast
1/2 cup all-purpose flour
2 Tbsp. canola oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large baking potatoes, peeled and diced
16 oz. package baby carrots
12 oz. bottle lager beer
10.5 oz. can beef broth
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. dried parsley flakes
1 Tbsp. beef bouillon cubes
1 and 1/2 to 3 tsp. freshly ground pepper, depending on how "peppery" you want it
4 bay leaves
salt to taste

1. Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast (do not cut all the way through roast). Dredge roast in all-purpose flour; shake off excess.

2. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.

3. Place roast in a 6-quart electric slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, beef broth, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.

4. Cover and cook on low for 7 to 8 hours or until tender. Shred roast using two forks. Season with salt to taste.

Makes 12 cups


Toasted Bread Bowls

6 (5- to 6-inch) artisan bread rounds
vegetable cooking spray
2 Tbsp. grated Parmesan cheese

1. Preheat oven to 350 degrees F. Cut 1/2 to 1 and 1/2 inches from top of each bread round; scoop out center, leaving a 1/2-inch-thick shell. Reserve soft centers for another use. Lightly coat bread shells and, if desired, cut sides of tops, with cooking spray. Place cut sides up on baking sheets. Sprinkle with cheese.

2. Bake at 350 degrees F for 8 to 10 minutes or until toasted.

Makes 6 bread bowls.

Corn Chowder

This is a great recipe for a cold day. I love love love corn so I think I could eat this corn chowder every day. It's rich and creamy and has really great flavor. Could that be from the bacon added in? Or maybe the cup of heavy cream? I'll have to start wearing more sweaters to hide the weight I'm surely gaining from dishes like this.

I got this recipe from my buddy Emeril. I tried to resist shouting BAM when I put things into the pot, but it was hard. I'm betting this soup is extra good when corn is in season. But since it's not right now, I used cans of sweet golden corn, or you can use frozen. Either will work fine.


Sprinkle on whatever toppings you're in the mood for. I used crumbled bacon, chopped onion and parsley and it looked so pretty. Don't miss out on this yummy dish!


Corn Chowder

4 oz. bacon, chopped
1 cup finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 Tbsp. minced garlic
3/4 cup finely chopped red bell peppers
5 cups corn kernels
1/4 cup all-purpose flour
2 quarts chicken stock or canned low-sodium chicken broth
1 and 1/2 cups 1/2-inch cubes peeled russet potatoes
1 Tbsp. salt
1/4 tsp. cayenne pepper
1 cup heavy cream
Finely chopped fresh parsley, for garnish

1. Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon and drain on paper towels.

2. Add the onions, carrots, and celery to the stockpot and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes. Pour the chicken stock into the pot and stir to combine. Use a whisk if necessary to break up any clumps. Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.

3. Season the chowder with the salt and cayenne and stir in the cream. Serve with the bacon and parsley as garnish.

Makes 3 quarts, 10 to 12 servings.

White Bean and Turkey Chili

We recently designated a day as our gardening and yardwork day. It ended up being a cool, gloomy and overcast day. But it worked out well that way - we got a lot done and didn't have to worry about the sun blazing down on us. And after our day of hard work, a bowl of chili really hit the spot.

I really enjoy classic chili, but I'm an even bigger fan of white chili. It's a lot lighter, but still makes you feel really warm and cozy inside. And it's so flavorful! This version I found in Cooking Light - it has only 285 calories per serving and it's really tasty. I love it! I think this might become a regular this fall and winter. And it's oh so cute with a little shredded cheese and onions sprinkled on top.


White Bean and Turkey Chili
(adapted from Cooking Light)

1 Tbsp. canola oil
1 cup diced yellow onion (about 1 medium onion)
1 and 1/2 Tbsp. chili powder
1 Tbsp. minced garlic
1 and 1/2 tsp. ground cumin
1 tsp. dried oregano
3 (15.8 oz.) cans Great Northern beans, rinsed and drained
4 cups fat-free, less sodium chicken broth
2 lbs. ground turkey (or chicken)
1/2 cup diced seeded plum tomato (about 1)
1/2 cup chopped fresh cilantro
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

1. In a skillet, cook ground turkey over medium-high heat until browned. Drain any excess fat and set aside.

2. Heat oil in a large Dutch oven over medium-high heat. Add onion, saute 10 minutes or until tender and golden. Add chili powder, garlic, and cumin, saute for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

3. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well.

Makes 8 servings.