Ingredients
Vegetables and Aromatics
- 1 large sweet onion, peeled and chopped
- 2 poblano peppers, seeded and chopped
- 5-6 cloves garlic, minced
- 1 whole butternut squash, peeled, seeded, and chopped into 1/2 inch cubes
- 10 ounces frozen corn, or fresh
- ½ cup chopped cilantro
Canned and Jarred
- 3 – 15 ounce cans red kidney beans, drained and rinsed
- 28 ounce can crushed fire roasted tomatoes
- 13.5 ounce canned chopped green chiles, mild or medium
Liquids and Fats
- ¼ cup butter (use olive oil for vegan)
- 3 cups vegetable broth
Spices and Seasonings
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare the Produce: Peel the butternut squash by cutting it in half and using a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop the squash into even 1/2 inch cubes. Chop the onion and poblano peppers and mince the garlic cloves.
- Sauté Aromatics: Heat a large 7-8 quart saucepot over medium heat. Add the butter (or olive oil for a vegan version), then add the chopped onions, poblanos, and minced garlic. Sauté for about 5 minutes until they soften and become fragrant.
- Add Main Ingredients and Spices: Into the pot, add the cubed butternut squash, drained and rinsed kidney beans, crushed fire roasted tomatoes, vegetable broth, chopped green chiles with their juices, frozen or fresh corn, ground cumin, dried oregano, bay leaf, and 1 teaspoon of salt. Stir everything together well.
- Simmer the Chili: Cover the pot and allow the chili to simmer gently for 15-20 minutes, stirring occasionally to prevent sticking. This helps the flavors meld and the squash to cook through.
- Thicken the Chili: Remove the lid and continue simmering uncovered for another 5 minutes to thicken the chili slightly. Check that the butternut squash is fork-tender.
- Finish and Serve: Remove the bay leaf from the chili. Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped cilantro for freshness. Serve the chili warm, perfect for a nutritious meal.
Notes
- To make this chili vegan, substitute the butter with olive oil.
- Use fresh corn when in season for a sweeter flavor, or frozen corn for convenience.
- Adjust the heat by choosing mild or medium chopped green chiles.
- For a thicker chili, simmer uncovered a little longer until desired consistency.
- This chili freezes well, store portions in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Native American Inspired, Vegetarian
- Diet: Vegetarian
