Butternut Squash and 4 Bean Chili

Course Main Course

Keyword chili, vegetarian

Ingredients

  • 1 TBSP extra-virgin olive oil

  • 3 cups chopped onion

  • 1.5 cups chopped carrots

  • 3 large garlic cloves minced

  • 4 cups low-sodium vegetable broth

  • 3 cups diced butternut squash or pumpkin

  • 1 28- oz can crushed tomatoes

  • 4 15- oz cans beans (I used black pinto,

  • cannellini and red beans)

  • 3 TBSP chili powder

  • 1 TBSP cumin

  • 1 tsp cinnamon

  • ¾ tsp salt

  • ¼ tsp cayenne pepper optional

  • For toppings: diced onion cotija cheese, roasted pumpkin seeds

Instructions

  1. Heat oil in large pot over medium-high heat. Add onion and

  2. cook, stirring often, until it starts to brown (~5 min). Reduce heat

  3. to medium. Add carrot and continue cooking, stirring often, until

  4. the vegetables are soft (~4-5 more min).

  5. Add garlic and continue to cook for an additional minute.

  6. Next, stir in broth and bring to a boil over high heat. Add squash,

  7. tomatoes, beans, chili powder, cumin, cinnamon, salt, and

  8. cayenne. Cover and return to a boil.

  9. Reduce heat to maintain a gentle simmer and cook, uncovered,

  10. until the squash is tender, about 30 minutes.

  11. Serve garnished with onion, cheese, and pumpkin seeds if

  12. desired.

Recipe Notes

Serves: 4-6