Join KindChef Deb to make a Butternut Squash Chili (based on this recipe from Lady Doc’s Corner Cafe.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Butternut Squash Chili
Prep in advance: cut up butternut squash (or buy pre-cut), onion and carrots
Ingredients for the Chili
- 4 Tbsp canola oil
- 2 sweet onions, coarsely chopped
- 6 carrots, sliced
- 2 Tbsp finely chopped garlic
- 2 28 oz cans chopped tomatoes and their juices
- 2 28 oz cans pureed tomatoes
- 2 small butternut squash in ½ inch dice (about 8 cups or 32-40 oz precut)
- 4-6 parsnips, peeled and cut into ½ inch dice (about 4 cups)
- 2 lb corn kernels (frozen, canned or fresh)
- 2 15 oz cans kidney beans, drained and rinsed
- 2 15 oz cans black beans, drained and rinsed
- 1-4 Tbsp chili powder (wide range, to adjust to taste; cocoa chili works great)
- 4 chipotle chili peppers en adobo, coarsely chopped (optional – I don’t use any)
- Coarse kosher salt – amount depends on salt in the canned tomatoes
Ingredients for the garnishes – any of the following:
- Diced plum tomatoes
- Shredded extra-sharp cheddar cheese
- Sour cream or plain yogurt
- Diced avocado
- Finely chopped cilantro
- Finely diced red onion
Instructions
- Heat the oil in a large Dutch oven over medium heat.
- Add the onions, carrots and garlic and cook for 5 minutes, until crisp-tender.
- Add the tomatoes, squash and parsnips and increase the heat to med-high, bringing to a boil.
- Reduce the heat to med-low and cook for 20 minutes, stirring occasionally.
- Add the corn, beans, chili powder and chipotle peppers and salt to taste, stirring to combine.
- Increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cook for 20 minutes, stirring once or twice.
Serve with bowls of the garnishes!
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Butternut Squash Chili” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
