Butternut Squash White Bean Chili

Butternut squash and white beans simmer with tomatoes, broth, and chili spices for a hearty vegetarian stovetop chili ready in about 40 minutes.

Prep: 15 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 3 cups butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 15-ounce can diced tomatoes
• 2 15-ounce cans white beans
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon lime juice

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and smoked paprika; cook for 30 seconds. (about 6 min) — Medium heat
2. Add the squash, tomatoes with their juices, drained beans, broth, salt, and pepper. Stir well and bring to a boil. (about 5 min) — High heat
3. Reduce the heat to medium-low and simmer uncovered until the squash is fork-tender, 25 to 30 minutes, stirring occasionally. (about 30 min) — Medium-low heat
4. Mash about 1 cup of the beans and squash against the side of the pot, then stir them into the chili. Simmer until slightly thickened, about 3 minutes. (about 3 min) — Medium-low heat
5. Stir in the lime juice and serve hot. (about 1 min)