Back to the biscuits, ya’ll.

You know, I do think that “biscuits” substitutes well for “basics”–after all, what’s more basic (and essential) than a biscuit? While you might get tired of my odes to the floury, buttery goodness otherwise known as a biscuit, they’re going to be a reoccurring guest here at Cupcake Punk for the coming months.

Today’s recipe features biscuits and chili–a combination made in heaven. While chili and cornbread might be the typical fare, biscuits are better for sopping up the chili liquid in the bowl and they’re easy to make in fresh batches (only takes 15 minutes to make and bake them). The chili is a basic bean-based chili to which I added roasted butternut squash chunks, some “beef” squares (those dried TVP like squares that you can get in the bulk section of your local food co-op), and lots of chipotle goodness. Oh, and a beer. Chili needs beer in it.

If you’re gluten-free, of course, you can take out the “beef” chunks and use a gluten-free beer or just substitute 12 oz of water for the beer. Other than that, the recipe is completely gluten-free friendly.

The best part, for me at least, is the two bags I have of the chili sitting in my freezer in addition to the couple of servings in my fridge. I love anything that makes a bunch and is easily freezable–it’s how I survive crunch times like the ends of semesters when I don’t have much time to cook.

I hope you all are having a good weekend, and if you’re traveling in the coming days for Thanksgiving, safe travels!

Butternut Two Bean Chili

1 tbsp vegetable oil/olive oil
1 large onion, chopped
4 cloves garlic, chopped/pressed
1 1/2 tsp cumin
1 tsp coriander
1 tsp oregano
1 tsp salt
pepper to taste
1 tbsp chipotle chili powder
1 chipotle in adobo, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 28 oz can of diced tomatoes
1 canful of water
1 light beer of choice/12 oz more water
2-3 c roasted butternut squash chunks
1 1/2 c cooked navy beans
1 1/2 c cooked kidney beans
1 c dried “beef” chunks (optional)

In a large pot on the stove, heat the oil over medium high. Add the onion and cook for 3-4 minutes, until soft. Add the garlic, cook 1 more minute. Add the spices, cook 1 minute until fragrant.

Add the chipotle pepper in adobo, the bell peppers, the diced tomatoes, the water and the beer and raise the heat to high.

Add the butternut squash, beans, and beef chunks (if using them), and bring the pot to a boil.

Lower to a simmer and simmer for 2-3 hours, until thick.

Serve over biscuits, with cornbread, over a baked potato–however you like your chili!

Serves 10.