BUTTERNUT SQUASH CHILI

Ingredients

• 1 butternut squash, peeled and chopped
• 1 yellow onion, diced
• 1/2 red onion, diced
• 2 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 1 green chili, seeded and diced
• 1 (28 oz) can chopped tomatoes in juice
• 1/2 C frozen corn, unthawed
• 4 C vegetable broth
• 1 T cumin
• 1/2 T chili powder
• 1/4 t cayenne pepper
• 1 (15 oz) can black beans, drained
• 1/2 C freshly grated parmesan
• 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the squash, onions, celery and garlic. Sauté for 7 minutes, stirring occasionally.

2. Add the green chili, cumin, chili powder and cayenne and sauté for 1 minute, until fragrant.

3. Add the chopped tomatoes, corn, vegetable broth and black beans. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.

4. Garnish with grated parmesan (and sliced jalapeño, if you like a little extra kick).

Serves 6 - 8
Categories: Lunch + Dinner, Soups + Salads

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