Here is a picture of a deliciously simple chili with the addition of yellow squash.
Let me start by saying that though I love food, I have never been to culinary school so forgive me if this doesn’t strike you as the most original or innovative of recipes. As is so often the case in my house, this recipe came about as the result of an ample supply of fresh veggies given to me by a friend, and the desire to utilize them. In this case the vegetable in question was a large yellow squash, and by large I mean as big as my forearm.
The basic recipe is as follows:
- 1 lb. of ground turkey
- 1 large yellow squash diced
- 2 14 oz. cans of diced tomatoes (with Garlic and Onion)
- 1 15 oz. can of dark kidney beans
- 1 packet of mild chili powder mix (I prefer McCormick)
- 1/2 lb. of Velveeta cheese
Directions: Brown the ground turkey. Add the squash, diced tomatoes, kidney beans (without draining) and chili powder. Bring to a boil then simmer for 20 minutes. At this point you have a very nice soupy chili with squash.
If you prefer you could drain the kidney beans before adding them and use only one can of diced tomatoes, ending up with a great adult dish…but I have kids.
You may not agree with this, but will understand the logic. One thing I know about my kids is that no matter how gross they think a vegetable might be, if you drown it in cheese it suddenly becomes AWESOME! So this is where I take a perfectly good dish, and kill it with cheese.
There is still quite a bit of liquid to this dish, which is deliberate. This is owing to another truth about my kids. I serve this chili with Tostitoes brand scoops because eating without silverware is another way to make eating squash AWESOME!