Vegetarian Chile with Winter Vegetables

Autumn. The air is crisp, the leaves are turning yellow and rapidly falling to the ground. I love this time of year, but it's a clear signal that winter is fast approaching. I find myself torn between wanting an endless summer and reading design magazines next to the warm fire with a Moscow Mule in hand... Oh what to do?! Instead of hibernating all fall and winter I decided we better invite some dear friends over for soup and cornbread.
This recipe is straight from the NY Times most downloaded vegetarian recipes. I loved it, however being from New Mexico, I thought it needed a little extra spice. I made the recipe as is, but served it with fresh roasted hatch green chile to add a little kick. Enjoy with homemade cheddar cheese cornbread and good company and you might for a moment be happy that summer has ended.
-L

Vegetarian Chile with Winter Vegetables

 From the NYTimes 

4 cups cooked pinto beans in broth (find recipe for simmered pinto beans here)
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced

2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)

1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato pastedissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
½ cup chopped cilantro
Grated Monterey Jack cheese

Directions
Heat the beans on top of the stove in a large soup pot or Dutch oven.

Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. Top with cheese. 

I like to eat chile with cornbread. My new go-to mix is by Krusteaz. It's gluten free and really good with some shredded cheddar cheese mixed in!