I made this a while ago, and it was pretty darn good. (Keeping in mind that I'm from Canada, and we're not exactly chili experts up here. So it might not technically be chili for all I know.) Very hot though, you might want to cut back on the peppers if you're giving it to kids or non-spicy-loving husbands. It'll probably work well in a slow cooker, too.
- A 600mL can diced tomatoes
A 550mL can of beans (I used romano, but kidney would be good too)
One small sunburst squash OR zucchini
Half of one small butternut squash. Or hell, use the whole thing.
Four or five big button mushrooms. I used brown, white would be fine.
One big orange bell pepper
One whole jalapeno, seeds and all
A bit of vegetable oil
A pinch of cayenne
A pinch of paprika
A pinch of nutmeg
A pinch of salt
Zest of one whole, and juice of half one lime
In a medium pot, cook onions with vegetable oil until soft. Chop the jalapeno into itty bitty peices, and the rest of the veggies into about 1/2 or 1 inch pieces. Add all of the remaining ingredients to the pot, and stir together. Cover and simmer for about 1/2 hour, or until the squash is soft, but not mushy. It's really good with some cheddar cheese on top.