Butternut Squash Chili

Created by our own Joni Marie Newman

This hearty chili is perfect for these cool fall days and chilly nights. Served Hawaiian style over steamed rice and topped with a cool and tangy Creamy Cilantro Lime Sauce, this dish is sure to please! Perfect for potlucks and get-togethers, this chili is perfect to make ahead of time, as it freezes well.

Yield: About a gallon

Ingredients

¼ cup mild flavored vegetable oil

1 medium size butternut squash, cubed

4 Anaheim peppers, diced

2 bell peppers, any color, diced

2 jalapeno peppers, optional, diced

1 medium yellow onion, diced

4 cans beans of choice (pinto or red beans)

1 pound (or 2 cans) diced tomatoes

1 tablespoon garlic powder

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon Mesquite Seasoning

1 ½ teaspoons black pepper

1 cup Fritos corn chips, crushed, optional

Salt to taste

Method

Add oil to large stock pot and heat over medium high heat. Add cubed butternut squash, diced onion and peppers. Cook until fragrant and softened and onions are translucent.

Add in beans, tomatoes, and spices. Stir to combine. Cook, covered, over medium heat, for 1 hour, returning often to stir, and to prevent bottom of pot from burning.

Stir in crushed Fritos, if using, and add salt to taste.

Serve over steamed rice. Garnish with diced onion, shredded cheese, chopped cilantro, and a liberal drizzle Creamy Cilantro Lime Sauce.

Enjoy!