Ingredients

The following ingredients have 6 Servings
  • 1/2 tablespoon extra virgin olive oil or a generous amount of cooking spray
  • 1 large red or green bell pepper (diced)
  • 1 small yellow or white onion (diced)
  • 4-6 cups cubed butternut squash
  • 1 1/2 teaspoons salt + more to taste (as needed)
  • 1/2 teaspoon ground pepper + more to taste (as needed)
  • 2 cloves garlic (minced)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper
  • 1 (15 oz.) can black beans (drained and rinsed)
  • 1 (15 oz.) can kidney beans (drained and rinsed)
  • 2 (14 oz.) cans diced tomatoes (not drained (fire-roasted is a great variety for chili))
  • 1 cup vegetable broth or water ((more or less, depending on how thick you like your chili))
  • Optional for garnish: diced avocado, guacamole, thinly sliced scallions, freshly chopped cilantro, tortilla strips, shredded cheese, or crumbled cojita or feta cheese

Instruction

  • Heat olive oil (or using cooking spray) over med-high heat in a large stock pot. Sauté onion, bell pepper and butternut squash for about several minutes and until onion and bell pepper are soft. Add garlic and sauté another couple of minutes.
  • Stir in seasonings and add beans, tomatoes and broth. Combine all ingredients and bring chili to a boil.
  • Cover and reduce heat to just above a simmer. Cook for 45-60 minutes and until squash is tender.
  • Taste and add more salt, pepper and/or any other seasonings needed. Garnish, if desired and enjoy!!! Store chili for up to 1 week in an airtight container in the fridge or up to 3 months in the freezer.