Kabocha Squash Chili with Poblanos

What to do with a 5 pound Kabocha squash that will make for fast food dinners over the next couple nights? I decided to steam about half of it and make a chili style meal, bake the other half to use either for a salad or for a spicy puree.  This is how the chili went together, for eating on rice (or rice noodles!).

Kabocha Squash Chili with Poblano Pepper

2.5 lbs Kabocha squash (1/2 of a medium sized one) cut in wedges and steamed
3 stalks celery sliced in thin slices and chopped
4 cloves garlic, smashed and chopped
6-8 frozen plum tomatoes
1 medium large onion chopped
1 poblano pepper chopped medium fine
2 Tblsp chopped fresh cilantro (at least)
3/4 cup chopped greens - I used beet greens
1 tsp each cumin, ginger, paprika, thyme
.5 tsp red pepper flakes
2 tsp (at least) chili powder
1 can dark red kidney beans (or fresh cooked, or any other bean you like)
.5-1 tsp salt
2 tsp Bragg's Liquid Amino

Chop up everything else and put all the other ingredients into a medium large pot. (I used the same one that I used to steam the squash to keep my clean up to a minimum.)

Once the squash has cooled enough, cut off the peeling and the dark green part so that it is all tender flesh. Kabocha has a kind of chestnut-like quality that is crumbly, so cut it into fairly good sized rectangular chunks that won't just dissolve in the chili.

Let this cook on a simmer for 20 minutes uncovered. Stirring occasionally. ADD SQUASH and let simmer another 20 minutes. You can keep for a couple days in the fridge -- or eat the same day! It's great on any kind of rice, and also on thin rice noodles -- or soba!!  We ate this on kasha and sprinkled lightly salted peanuts on top, which was great for a textural combination.