Squash and White Bean Chili
Serves 6-8
Time: 1.5 hours
A perfect winter recipe. It's hearty, it's spicy, it's warm. Make a big pot and you've got dinner for today and lunch for tomorrow taken care of! Gets better as it hangs out in the fridge for a day or two. And all that squash that sneaks in there? A great way to get more veggies in your diet in the depths of winter.
Ingredients
3T Vegetable Oil
2 Small Yellow Onions, diced
1 Cloves Garlic, Minced
1 Large Jalapeno, diced
1 Small Butternut Squash, cubed (5c)
1 540ml can White Kidney Beans
1 540ml can Chickpeas
1T Cumin
1t Smoked Paprika
1t Chili Powder
1t Chipotle Powder
1t Salt
1.5L Vegetable Stock
2T Soy Sauce
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Method
In a large pot, sautee the onion over medium heat until it turns translucent, 4-5 minutes.
Add in the garlic, jalapeno and butternut squash. Stir to just cook the garlic.
Add in all of the spices and salt and stir to toast the spices.
Add in the kidney beans and chickpeas, along with the vegetable stock and soy sauce.
Bring up to a simmer and let cook for 40-50 minutes until the squash is very tender and falling apart.
Either with a big spoon or a potato masher, get in the pot and squish up about 1/3 of the ingredients. It will help to thicken the chili and add a variety of texture.
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Top with your favourite chili toppings: sour cream, crispy onions, shredded cheese, avocado, tomatoes, green onion, whatever you like!
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**This is a solid medium on the spice level. If you don't LOVE spice, either minimize the amount of jalapeno or eliminate it altogether. You can also reduce the amount of chipotle powder. Jalapenos are wild cards in general, so give it a little taste before you commit to adding it to the whole soup so you know what you're getting into!
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