- Prep: 20 min
- Cook Time: 55 min
- Total: 1 hr 15 min
- Serving: 8
This chili recipe incorporates one of fall's favorite vegetables--butternut squash. Warming you up from the instead out, it makes a great apres-ski meal or a hearty lunch.
- 2 medium butternut squash, seeded and cut into 1-inch cubes
- 4 tablespoons vegetable oil
- 4 medium yellow onions, coarsely chopped
- 2 medium red bell peppers, seeded and coarsely chopped
- 1/2 medium jalapeno pepper, seeded and finely chopped
- 4 garlic cloves, minced
- 2 cups canned vegetable broth
- 2 (14 1/2-ounce) cans diced tomatoes
- 2 (15 1/4-ounce) cans beans, kidney and black, rinsed and drained
- 4 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon curry powder
- 2 teaspoons salt
- 2 cups fresh corn
- 1 cup cashews, coarsely chopped
- In a large stockpot over medium heat, heat the oil. Add the onions, red peppers and jalapeno and saute until softened,about 5-8 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly.
- Add the squash, broth, tomatoes, beans, chili powder, cumin, oregano, curry powder and salt and stir to combine. Bring to a boil. Once boiling, reduce the heat and cover. Simmer for 30 minutes, stirring occasionally.
- Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Serve hot and garnish each serving with chopped cashews if desired.