Smoky Butternut Squash and Three Bean Chili

• Vegan
• Gluten free

• Produce

  • 1 (15-ounce black beans
  • 1 Butternut squash (about 1 pound, small
  • 1 tbsp Chipotle chiles
  • 4 cloves Garlic
  • 1 Jalapeno pepper, medium
  • 1 15 - ounce can Kidney beans
  • 1 15 - ounce can Pinto beans
  • 1 28- ounce can Tomatoes with their, juices
  • 1 Yellow onion, large

• Canned Goods

  • 3 tbsp Tomato paste

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 1/2 tbsp Chili powder
  • 1/2 tsp Kosher salt
  • 1 tsp Paprika, smoked
  • 1 Red pepper, large

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on asweetspoonful.com

Description

Directions

• In a large Dutch oven or 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. Add the jalapeno, garlic, chili powder, cumin, smoked paprika and cayenne pepper. Stir to coat, and continue to cook for additional 1-2 minutes. Add the diced tomatoes and their juices, beans, chipotle chiles, tomato paste, salt and one cup water. Stir well. 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. Taste and add additional seasoning, if desired. Serve with your favorite garnishes. Leftover chili, if covered and refrigerated, is good for 4-5 days. * Note: If you don’t have an immediate use for the leftover chipotle chiles, blend them up in the food processor or blender and freeze the paste to season future chiles and soups.