Black Bean & Squash Veggie Chili

In a large pot, heat vegetable oil over medium high. Add carrot, onion, bell pepper, garlic, and jalapeno. Cook, stirring frequently, until softened and starting to brown, 5 to 10 minutes. Add chili powder, cumin, cayenne, epazote, and ½ teaspoon salt and stir constantly for 1 to 2 minutes, until spices are fragrant and sticking to the pan.

Pour in the diced tomatoes with juice, vegetable stock, diced green chilies, beans, squash, and tomato sauce. Stir and raise heat to bring to a boil. Reduce heat and simmer, partially covered, until squash is cooked through. Stir and test squash every 5 to 10 minutes, as cooking time will vary based on seasonal squash.

Once squash is cooked, add cornmeal and cilantro, stir well, and simmer another 5 minutes. Turn off heat, cool for 5 minutes, then squeeze in juice from the lime and season to taste with more salt.

Serve with your favorite sides and/or fixings: corn muffins or chips, grated cheddar, sour cream, avocado, red onion or scallions, hot sauce and extra lime wedges.

Notes:
1. See related blog post for extra details on how to incorporate your seasonal squash.
2. Cook time assumes winter squash used and simmered just until soft and reduced. If you have time, feel free to continue simmering to thicken the chili. If you plan on that route, delay the addition of the squash, so it doesn’t overcook.
3. Before toppings, recipe is gluten-free and vegan (confirm ingredients in spices, stock, and other packaged items to be certain).