I made this last night and I absolutely LOVE it! I think the butternut squash is an amazing addition to the classic veggie chili!
From Chef Elizabeth Hales, Executive Chef, Compass Group
Serves 6
1 tablespoon canola oil
1 garlic clove, minced
1 onion, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
2 teaspoons cumin, ground
3 cups butternut squash, peeled, in 1-inch dice
2 cups water
1 cup diced canned tomatoes with chilis, drained
2 cups black beans, cooked
1 cup red kidney beans, cooked
1 cup great northern beans, cooked
1 cup black-eyed peas, cooked
1 cup pinto beans, cooked
1 teaspoon salt
1 teaspoon ground black pepper
Add the oil to a large stockpot over medium heat. Saute the garlic, onion, and bell pepper until softened, 8 to 10 minutes. Add the chili powder, cumin, and oregano and stir to combine. Add the squash, water, and tomatoes and bring to a boil, stirring to combine.
Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally. Season with salt and pepper.
