A festive chili fit for the holidays

In a sense, a bowlful of chili is quite neighborly. It’s mainly made to be shared and gets better as it stays awhile.

There’s an ease and grace to chili, similar to my family’s relationship with the Bishops, our next door neighbors for more than 30 years.

For most of my childhood, the best conversations with Rob and Ruth Bishop occurred between the slope of their front porch and our driveway. That spot became where we exchanged dinner invitations, family updates and many – now treasured – recipes.

I recall the day Ruth eagerly darted out her front door toward our meeting spot waving a card bearing a recipe she had just copied by hand from a new cookbook her daughter, Lauren, had given her. Lauren had recently graduated from Ithaca College and was working at the newspaper near the now famous vegetarian Moosewood Restaurant. “It’s one of the easiest chilis I have ever made!” Ruth exclaimed. In our home, we always made chili with ground beef and kidney beans, but we trusted Ruth and decided to give this meatl ess version a try. The Moosewood Fiest a Black Bean Chili became an instant classic in our home and among many other friends, too.

I have since tinkered with the original recipe to suit my taste buds. I have found that roasted butternut squash adds a soulful and heartier feel and f l avor. I serve it particularly in between Thanksgiving and New Year’s Eve for lighter, simple suppers and cozy family get- togethers.

SLEZAK COURTESY OF BROOKE Festive Butternut and Black Bean Chili.