Fall is in the air, and this Chorizo Chili with Roasted Tomatoes and Squash incorporates the harvest flavours into a delicious hearty meal.
Did you have a great summer? Unfortunately, we did not. It was the worst summer weather that I can remember. Not many days of “no rain” in a row. We tried to enjoy it when we could. The complete opposite of last summer.
Now that fall is just around the corner (September 22nd to be exact), this week the weather is FANTASTIC! Sunny and warm every day. I am out hiking as much as possible right now. Enjoying the last few days of Indian summer.
The beginning of summer, the farmers really had it tough. With so much rain, getting the crops into the ground was a challenge. I know of some that didn’t even plant this year. We will see how this affects the price of fresh produce in the grocery stores this winter.
Reaping the Harvest
If you have a Farmer’s Market near you, now is the time to scoop up some great produce. Comfort food season is coming! Soups, stews, and chilis will be a staple in our house during the cold months of winter. Grab those fresh bushel baskets of produce while you can. One of my favourtie things to make this time of year is my Simple Roasted Tomato Recipe. Perfect to use all year long in your delicious recipes.
I am NOT a winter person. I know you would think being Canadian I would love the cold. Nope, not me. My usual winter activity is hibernation. Most times you don’t see me out in the cold, unless of course I have to go shopping (or watch the grandkids). I can’t cook if I don’t shop, so weathering the cold doesn’t stop me from getting supplies, and a few other things since I am out and about. Might be days before you see me again LOL!
This year hubby and I have decided to try to embrace the winter months. We are going to give “snow shoeing” a try. In fact, today we are going to go to the MEC store and check out some gear. Guess you really can teach an old dog new tricks. I’m referring to my hubby of course, but don’t tell him I said that (haha).
I may not like the winter weather, but I do LOVE the flavours of fall. Pumpkin everything works for me. Apple season is just about here. Last year I made Incredible 3 Way Apple Soup. What a fun way to enjoy the seasonal flavours. Do you go apple picking?
Comfort food season is one of my favourite times of the year. All the great soups, chilis, and stews are so hearty. You can whip up HUGE batches, making leftovers for other meals during the week, or stocking your freezer for meals down the road. Months of easy cooking with delicious bowls of goodness works for me.
This is where you can experiment. Use your pressure cooker, crockpot, or slow braise on the stovetop or in the oven. However you choose to cook, your family will welcome the end results. Have you ever made blender soup? OMG so easy, and this Easy Roasted Pumpkin Soup will have your family thinking you cooked all day.
Chili is always a favourite in our house. If you are like us, you need to make cornbread too. Most times I will use canned tomatoes, but if you really want some intense flavour, make some Simple Slow Roasted Tomatoes. This is the season to stock your freezer, they can be used in so many ways. Pasta sauce gets raised to a whole new level when you make it with roasted tomatoes. You will be surprised how much a bushel of tomatoes will make.
Go ahead and use different meat (even no meat). Switch up the beans, choose a different squash (even sub in sweet potatoes). However you mix and match, it’s pretty hard to mess up a chili.
This makes a nice big batch. I did manage to tuck some away in the freezer, although it was so good we wanted to eat all of it! I can say this winter after a cold day snow shoeing, this Chorizo Chili with Roasted Tomatoes and Squash will be a warm welcome….along with a glass of wine.
What is your favourite comfort food?
Chorizo Chili with Roasted Tomatoes and Squash
- 8 cups fresh Roma tomatoes (roughly cut)
- 4 cups butternut squash (cubed)
- 1 1/2 pounds chorizo sausage (fresh not cured)
- 1 poblano pepper (seeded and diced)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 19 ounces white kidney beans (drained and rinsed)
- 1 1/2 tsp jalapeno flavoured olive oil
- 1 tbsp olive oil (for roasting tomatoes)
- 1 tsp cumin (or to taste)
- 1/2 tsp chipotle chili powder (or to taste)
- 1/2 tsp salt
- 1/4 tsp pepper
- lime and cilantro (for garnish)
For the Roasted Tomatoes:
- Preheat oven to 400º F. Wash and 1/4 cut tomatoes. Place in a large baking dish. Coat with oil, and season with salt and pepper.
- Roast for approximately 50 minutes, turning every so often. When they are done, let cool slightly and blitz in blender to break them up.
While tomatoes are roasting:
- In a heavy bottomed pot, heat the olive oil. Add the diced onion and garlic. Cook for about 10 minutes. While this is cooking cut up the sausage.
- Add the sausage to the onion/garlic mixture. Cook for 20 minutes. Drain any excess fat from the pot.
- Add the diced squash and jalapeno oil. Cook for 15 minutes.
- Add the roasted/blitzed tomatoes and beans. Season with salt and pepper.
- Reduce heat to medium/low, cover and simmer for 30 minutes.
- Ladle into bowls. Garnish with a squeeze of lime and cilantro.