Butternut Squash Chili

A delicious vegetarian, gluten-free, dairy-free, low sodium, corn-free chili that is flavorful and fantastic. These Minnesota Gal Taste Buds certainly gear towards a less spicy flavor, add more Cayenne Pepper for a little added kick.   

Butternut Squash Chili 

 Prep Time: 20 Minutes       Cook Time: 1 Hour

Ingredients

• 2 tablespoons olive oil or safflower oil
• 1 small red onion, chopped
• 1 bell pepper, chopped
• 2 celery stocks, chopped
• 1 small butternut squash, peeled and chopped
• 4 teaspoons minced garlic
• 2 cups vegetable broth (I use Pacific Organic Vegetable Broth)
• 1 tablespoon Adobo-Goya Season - All Purpose (includes salt)
• 1 tablespoon chili powder
• 1/8 teaspoon Cayenne Pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mustard
• 1/4 teaspoon dill weed
• 1/4 teaspoon ground pepper
• 14-ounces canned diced tomatoes, including the liquid (salt-free)
• 2 cans black beans, rinsed and drained or 4 cups cooked

Instructions

1. In a stockpot, saute the chopped vegetables (onion, bell pepper, celery, butternut squash, garlic) in one to two tablespoons of oil on medium-high heat. Stir ingredients every few minutes to cook evenly.
2. Once the onions start turning translucent, turn the heat down to medium-low. Add vegetable broth, all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally.
3. By the time your chili is done, the butternut squash should be nice and tender and the liquid should have reduced a bit.
4. Serve the chili in individual bowls and enjoy.