Full of savory flavor, this hearty, veggie-packed chili is a nutritious spin on a comfort food favorite. This colorful crowd pleaser is simple enough for weeknight dinners or festive enough for holiday celebrations.
Ingredients
- 1 pound butternut squash
- 2 tablespoon olive oil
- 1 diced onion
- 2 minced garlic cloves
- 1 can chopped green chilies
- 2 cans petite diced tomatoes
- 1 can kidney beans (with liquid)
- 1 can corn
- 1 can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 1 tablespoon allspice
- 1 can chicken broth
Garnish (optional)
- Shredded cheese
- Sour cream
- Cilantro
Instructions
- Trim both ends of butternut squash.
- Peel squash from top to bottom using a vegetable peeler.
- Cut butternut squash lengthwise and remove the seeds.
- Dice squash into ½ inch cubes.
- Sauté onion with olive oil in a large pot over medium heat until onion become translucent (about 3–5 minutes).
- Add garlic and squash. Sauté for an additional 1–2 minutes.
- Add remaining ingredients, stir, cover, and cook for 20 minutes.
- Garnish with cheese, sour cream, and cilantro before serving.