This is my favourite chili recipe! It's super flavourful and comforting on a chilly fall or winter evening... and like all good chilis, it's even better as leftovers the day after you make it. The addition of the butternut squash may be new to you, but it really makes this chili special and adds a great texture. It is so hearty you won't miss the meat at all.
1 Tbsp. olive oil
2 medium bell peppers - I usually use one yellow and one red
1 medium onion, chopped
5 medium stalks celery, chopped
3 garlic cloves, minced
2 Tbsp. chili powder - You can use more or less depending on how spicy you like your chili. Just add a little bit at a time and taste.
1/2 tsp. salt
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can navy beans, rinsed and drained
2 medium butternut squash, peeled and chopped into 1-inch chunks
1 28 oz. can diced tomatoes
1 14 oz. can vegetable broth
In a Dutch oven or large soup pot, heat the oil over medium-high heat. Add in the peppers, onion, and celery, and cook for 5-8 minutes, or just until the vegetables are tender, stirring occasionally. Stir in the garlic and chili powder and cook for a couple more minutes, or until fragrant.
Meanwhile, in small bowl, roughly mash 1/2 cup of the black beans. Stir all beans, squash, tomatoes, salt and broth into mixture in Dutch oven, cover and heat to boiling. Reduce heat to low and simmer, covered, 25-30 minutes or until the butternut squash is tender.
Serve chili with shredded cheddar cheese and crusty rolls or biscuits.
*Recipe by Brooke McMillan