This winter has been really cold! I have enjoyed making this Butternut Squash Chili to warm my family, friends, and me up on bitter nights. It was also a potluck favorite!
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 medium carrots, cut in small dice
- 1 red pepper, diced
- 3 garlic cloves, minced
- 3 tablespoons ground chili
- 1 tablespoon ground cumin
- 1 28-ounce can chopped tomatoes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste dissolved in 1 cup water
- 2 cups diced butternut squash (about 1 pound)
- 4 cups cooked/drained pinto and/or black beans
- Salt/pepper, to taste
- 1/2 Lemon/lime (optional)
- In a large pot, heat oil and add onion, carrot, and pepper for 8-10 minutes over medium heat, stirring often.
- Add garlic, chili, and cumin for 2 minutes.
- Add tomatoes, oregano, salt/pepper, and cook for 8-10 minutes over medium heat, stirring often.
- Add tomato paste and squash, bring to a boil, and then lower heat to simmer, and partially cover for 30 minutes.
- Add beans and cook for 20-30 minutes. Taste and if needed, cook longer.
- Add a squeeze of lemon/lime (optional).
- Serve warm with brown rice.
- Serves 6 people
Partially adapted from New York Times, “Vegetarian Chili With Winter Vegetables”