Squash and Wild Rice Chili

Fall is the perfect time to get cozy on the couch with comfort food while binge watching your favorite show. We asked some of our favorite cooks to share a tasty chili recipe and a streaming recommendation to go with it. Chef and cookbook author, Robin Asbell shared a vegetarian chili with squash and wild rice.

Squash and Wild Rice Chili Recipe


1 pound kabocha squash or other, peeled and cubed
1/4 cup wild rice, cooked and drained
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 teaspoon chipotle pepper, ground
1 teaspoon chili powder
1 teaspoon cumin powder
1 cup dry white wine
1 tablespoon fresh oregano, chopped
1 1/2 cup chopped fresh tomatoes, or 15 ounces canned tomatoes, diced, with juice
1 1/2 cups cooked kidney beans, or a 15 ounce can of kidney beans, drained
1-2 tablespoons tomato paste, as needed
1 teaspoon salt


1. Peel and cube the squash, making about 2 cups of 1 inch dice. Cook the wild rice in 1 cup water until tender, 20-40 minutes depending on variety. Drain the rice and reserve.

2. In a large pot, sauté onion in olive oil until golden and tender, take your time. When the onions are starting to caramelize, add garlic and sauté until fragrant. Add spices and stir for one minute. Add the squash cubes and stir to coat them with oil and spices. When they start to stick to the pan, add the wine and oregano and cover. Bring to a simmer and cook for about 5 minutes, until the squash is tender when pierced with a paring knife.

3. Add the tomatoes and kidney beans, tomato paste and salt. If the mixture is dry, add more wine or water. Add the wild rice and simmer to heat through and meld flavors. Serve now, or refrigerate or freeze.

Robin’s show recommendation is Grace and Frankie on Netflix.

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