Two Bean Butternut Squash Chili

Once done, just add a dollop of Greek yogurt and some fresh cilantro over top for the perfect chili everyone will enjoy.


Two Bean Butternut Squash Chili

1/4 cup olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 small to medium butternut squash, peeled and cut into 1-inch cubes
2 chipotle chilies, seeds removed and chilies finely chopped
2 teaspoons ground cumin

1/2 teaspoon dried Greek oregano

2 medium tomatoes, diced

2 tablespoons tomato paste
2 cups black beans, either canned or dried beans boiled until just tender

2 cups cannelini beans, either canned or dried beans boiled until just tender
2 cups vegetable or chicken broth

1 1/2 cups water (use more as needed)

Salt and pepper, to taste

Heat oil in a large pot over medium-high heat and saute onions and garlic about 10 minutes until quite soft. Add the butternut squash and cook for a couple of minutes. Stir in tomatoes, paste, broth, chipotle chilies, cumin and oregano. Add the broth and water and bring to a boil. If using dried beans that have been boiled until just tender, add now and simmer chili for about 25 minutes; if using canned, let mixture simmer for about 15 minutes before adding rinsed beans to pot and then simmering for 10 minutes more.

Season to taste with salt and pepper and serve chili in bowls topped with Greek yogurt and chopped cilantro.