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My mother always used to say, “For every bad thing that happens, at least three great things come from it.” For a long time, I thought that was just a phrase to make us all feel better about whatever cards we were dealt. I’m here to tell you, she was absolutely right. Because I suck at card games, I sort of have to be really good at acceptance. I am also super great at waiting for good things to come. And, sometimes, I go out there and find them. Although, Divorce Chili ended up finding me..
Deciding to move on
I dislike the word “divorce”.  It hurts my ears to hear it being said.  Let us call it an “awakening” instead as my ex would probably agree. I certainly do not mean to make it sound as though it is something pleasant or to be proud of because it is not. We just grew apart. It has been a few years since our departure from one another and we have both moved on to far greater things. For the longest time, I beat myself up about “failing” a twenty year marriage or “failing” my kiddos by not trying hard enough to work through our rough spots. But, I finally came to the crossroad where I needed to either continue feeling like a failure or choose a much healthier path that would give me the strength to accept my new direction without self-blame.
Good always comes from bad
Once the choice was made, I acknowledged the closing chapter in my life as a milestone and eventually, was able to forgive myself. The marriage did not go without gobs of great times and memories but, everything was supposed to happen just as it did. And, the funniest part is, my kids accepted the change before the two of us. From a rough spot in life, three wonderful things grew from it…we both found love and happiness again, our children are more joyful and, we both got to keep our favorite recipe the other would rock. The recipe he asked for is kind of all over the internet so…I feel I am the winner as I have the most awesome chili recipe in existence. Yes….I got a chili recipe out of my divorce.
Be grateful for the lows in life
I guess you could say, it’s kind of like receiving that crummy t-shirt you are gifted by your Tia Josefa from Carlsbad Caverns or some shit. Except, this recipe isn’t crummy at all. It’s actually pure gold. Is this post about sharing the recipe with you all? Hell no. Sorry to get your hopes up but, I’m not about to go back to court over a leaked “award- winning” competition chili recipe. This post is about going through a rough spot and coming out of it with glitter, wings, and happy events all around you. It’s about paying homage to that rain storm that watered my wilted flowers. The ever so coveted chili recipe gave me crucial elements to create my very own version to signify a new glorious chapter in life and for that, I am truly grateful.
Update after typing this post:Â I have just learned I do not have the full recipe for the fucking chili……I guess, I deserve this by leading you into thinking you would have it too. Looks like we all lose.
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Autumn Butternut Squash Chili
This chili is such a hearty and satisfying dish to help you usher in autumn. It is not for the weak as its flavors are bold, spicy, and robust. Loaded with sweet butternut squash, oatmeal stout beer and chili powder, this chili will make your tummy feel warm and cozy. If you love a thicker chili, you can add 2 tbsp of masa flour and canned pinto beans. For you meat-eaters, I include notes for you to make this badassary in a bowl.
- Total Time: 55 minutes
- Yield: 8 1x
Ingredients
- 1 cup textured vegetable protein ((TVP))
- 1/2 yellow onion (peeled and roughly chopped)
- 1 small butternut squash (peeled and cut into 1/4 inch cubes)
- 1 tbsp vegan butter
- pinch of fresh cracked pepper
- 3 oz tomato paste
- 8 oz can tomato sauce
- 14 1/2 oz can fire-roasted stewed tomatoes
- 1/4 cup chili powder
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1 tbsp garlic powder
- 24 oz Samuel Smith Oatmeal Stout
- 1 cup water
- fresh chopped cilantro (for garnish)
Instructions
- Pour TVP into a small mixing bowl along with 2 cups warm water. Set aside to let it absorb the water for about five minutes.
Heat a large dutch oven or pot over medium-high heat. Melt butter in pot then, add chopped onion and butternut squash. Sprinkle with pepper and saute for about 8 minutes or until onion is translucent.
Add tomato paste to the pot and mix into the vegetables. Draining excess water, add TVP, tomato sauce and the next 7 ingredients and stir thoroughly to combine.
Cover and simmer for 30 minutes or until butternut squash is soft. Season with more salt if needed. Serve in bowls with chopped cilantro and onion for garnish.
Notes
For meat-eaters:
Brown 1 lb 90/10 ground beef in dutch oven without butter. Then proceed with the rest of the recipe except add 1 cup chicken broth instead of water. Top with grated mild cheddar cheese  Â
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
