Winter Squash & Three Bean Chili

6 Servings • Total Time: 2.5 Hours

From A Sweet Spoonful

Ingredients

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 1 large red pepper, chopped

• 1 small butternut squash or other winter squash, peeled and cut into ½-inch cubes

• 1 medium jalapeno pepper, stemmed, seeded and minced (optional)

• 4 cloves garlic, minced

• 1 1/2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoons smoked paprika

• 1/8 teaspoon cayenne pepper

• 1 28- ounce can diced tomatoes with their juices

• 3/4 cup each of dried pinto, black, and kidney beans

• 1 tablespoon finely chopped chipotle chiles

• 3 tablespoons tomato paste

• 1/2 teaspoon kosher salt, plus more to season

• + For Serving: fresh cilantro leaves, chopped green onion, sliced avocado, lime wedges, grated cheddar cheese and sour cream.

Directions

1) Soak beans with your preferred method. Drain and rinse, then add kidney and pinto beans to a large pot and cover generously with water. Bring to boil, then cover and reduce to a simmer. After 30 minutes, add black beans and simmer for 60 more minutes, or until beans are cooked.

2) In a large heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the onion, red pepper, squash and a generous pinch of salt and cook until onions are transluscent and peppers are tender, about 7 minutes.

2) Add the jalapeno, garlic, chili powder, cumin, smoked paprika and cayenne pepper. Stir to coat, and continue to cook for additional 1-2 minutes.

3) Add the diced tomatoes and their juices, beans, chipotle chiles, tomato paste, salt and one cup water. Stir well.

4) Bring the mixture to a low simmer and continue cooking, stirring occasionally, until the squash is tender, about 30 minutes. Reduce heat if chili begins to boil.

5) Taste and add additional seasoning, if desired. Serve with your favorite garnishes. Leftover chili, if covered and refrigerated, is good for 4-5 days.