Photo courtesy of Bruce Honda

Photo courtesy of Bruce Honda

Well-fed at the Federal Way Farmers Market: Butternut squash chili

This week’s recipe includes dried beans, vegetables and spices found at the Saturday market.

In the final weeks of the market, autumn brings a new bounty of harvest to the Federal Way Farmers Market.

Visit the market from 9 a.m. to 3 p.m. each Saturday through October and pick up the special ingredients needed for the recipe below.

The Federal Way Farmers Market is located in the Commons mall parking lot at 1701 S. 320th St. in Federal Way.

Butternut Squash Chili

By Vickie Chynoweth


1 pound of dried beans, rinsed and soaked overnight

1 pound each of ground beef and sausage, cooked and drained

1 large onion, diced

1 bell pepper, seeded and diced

1-2 Anaheim peppers, seeded and diced

6 cloves of garlic, diced

1 butternut squash peeled/seeded and cut into 1-inch chunks

3 ears of corn, kernels removed

2 cups of stewed tomatoes (if fresh, remove skin)

24 ounces tomato sauce

1 tablespoon olive oil

1 tablespoon ground cumin

1 teaspoon seasoning salt

2 tablespoon chili powder

1 tablespoon coriander

1 cup of ketchup

1 cup of water


Rinse and drain dried beans.

Add olive oil to large stock pot or Crock Pot. Sauté onion, bell pepper, garlic, corn and Anaheim peppers until tender.

Brown beef and sausage, then drain.

Place remainder of the ingredients in pot and bring to a boil. Cover reduce heat, simmer for 20 minutes. Add a cup of water if too thick.

Stir, uncover, and cook an additional 20 minutes or until squash is tender.

Serve with grated cheese, a dollop of sour cream and corn chips. If using Crock Pot, cook on low for 6 hours.

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