Squash Chili Mole

Squash Chili Mole

It seems that the tacos al pastor had just whet my appetite for texmex and I had been away from pumpkins and squash for too long. I knew just the dish to satisfy both cravings, a squash chili mole . I came across the idea of a pumpkin chili mole on What's Cooking a while ago and I bookmarked it right away. The basic idea is that it is a chili with both pumpkin and aspects of a mole sauce such as chocolate in it. I had made and enjoyed a mole sauce a while ago and I liked the idea of adding some chocolate and cinnamon along with some squash to a spicy chili.

I had a large butternut squash that needed to be finished so I used that instead of a pumpkin. I wanted to have both the texture of large chunks of squash and the flavour distribution of some pureed squash so I cut half of the butternut into cubes and roasted and pureed the other half for the best of both worlds. I like to use cubed beef in my chili and that means that I get the chance to braise it until it gets nice and tender. I did not want the butternut to be all mushy by the end so I simmered the sauce with out the cubed squash until the meat was done and then I added the squash and cooked until it was also tender.

The squash chili mole turned out pretty good! I really enjoyed the way the sweet squash worked in the spicy chili. There was a nice hint of chocolate and cinnamon that made the chili seem somewhat exotic without overpowering the dish. I served the squash chili mole with a dab of sour cream and some chopped cilantro on top and some pumpkin rolls on the side to sop up the tasty chili sauce. While I was eating the chili I was thinking that another interesting version would be to replace the chocolate with pumpkin pie spice and to use turkey instead of beef. Maybe some cranberries could be worked in as well.

Squash Chili Mole

Squash Chili Mole

  • 1 tablespoon oil
  • 1 pound beef (cubed)
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 2 chipotle peppers in adobo sauce (chopped)
  • 1 teaspoon cinnamon
  • 2 cups beef stock
  • 1 (28 ounce) can diced tomatoes
  • 2 (19 ounce) can kidney beans
  • 1 cup butternut squash puree
  • 1 tablespoon tomato paste
  • 1/2 bar Mexican chocolate
  1. Heat the oil in a large pan.
  2. Add the beef and brown on all sides on high heat and set aside.
  3. Heat the oil in the same pan.
  4. Add the onions and saute on medium heat until tender, about 5-7 minutes.
  5. Add the garlic, cumin, chili powder, oregano chipotles and cinnamon and saute until fragrant, about a minute.
  6. Add the beef stock, meat, tomatoes, beans, pumpkin puree, tomato paste and chocolate and bring to a boil.
  7. Reduce the heat, cover and simmer the beef is nice and tender, about 1-2 hours.
  8. Add the pumpkin and simmer until tender, about 10-20 minutes.


VeggieGirl said...

Now THAT'S what I call a comforting bowl of hearty chili.

HoneyB said...

Sounds so comforting and delish!

Mrs Erg├╝l said...

You're getting really creative in the kitchen! I'm awaiting the second version :)

Ben said...

You are getting all those Mexican cooking just right my friend! Great idea to use the butternut squash. And that idea you are thinking about would work just great. The original poblano mole is served with turkey and rice, a delicious combination!

We Are Not Martha said...

I saw that on What's Cooking a little while ago and wanted to try it. Yours looks SOOO good too. When I do it, I think I'll use squash too :)


Melissa said...

Looks like a perfect fall meal!

Lisa said...

Very creative. Looks delicious.

Natashya said...

I am electing you poster boy for the squash marketing board! You have raised the bar for the lowly squash and turned it into a versatile superstar. Well done.

ttfn300 said...

wow, what a combo :) so creative!

Rosa's Yummy Yums said...

I'm getting hungry... What a scrumptious bowl of chili!



Elra said...

I never made chili before, this one sounds really unique using squash, and I love chipolte very much, so I can imagine that this chili of yours must have tasted delicious!

Beachlover said...

what a great idea using squash with chilli!! football season food!

Anonymous said...

I may make this but puree the squash so my family won't know!

Great recipe!

Dawn said...

I like to experiment with chili. This is a perfect change--healthy too.

lisaiscooking said...

What a great idea--squash with mole! I'd love to try this chili with turkey.

mikky said...

can't believe you have so much creative ideas using squash, and i really thank you for sharing them... :)

Jan said...

I love the look of that chili Kevin! Mmmm YUM! I could eat that right now.

Chocolate Shavings said...

That's a good looking chili Kevin! Seems heart-warming and delicious.

Steph said...

That looks nice and hearty! I love the huge chunks of squash. 

Ameet said...

i love the idea of the mexican chocolate. i will definitely have to add to my next bowl of chili. thank you for a new idea for an old favorite.

Anonymous said...

I like this! A lot!! :)

pastry studio said...

This sounds fantastic. I've tried squash with mole before and it's incredible. Thank you for reminding me!

Cooking and the City said...

Kevin your chilli looks & sounds wonderful :-)

Dana McCauley said...

This looks totally delish! Nice one.

Jeanne said...

Brave man, assembling the long ingredient list for mole! I am definitely keen to try this, seeing as I love squash and we are having a pretty icy winter so far!

Lydia (The Perfect Pantry) said...

I'd been contemplating a black bean chili for a dinner party tomorrow night, but this recipe is calling to me. Might have to change my menu!

Aparna said...

I am feeling hungry, its very delicious

Missy said...

I stumbled upon this recipe after a Google search and made it with a few substitutions/additions (bison, all fresh pumpkin, veggie stock, nutmeg, to name a few). It turned out quite well! Thanks for posting it!

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