Serves: 6

Prep Time: 10 mins

Cook Time: 30 mins

Ingredients

• 1 Tbsp Olive Oil or other cooking oil
• 1 medium Brown Onion, chopped
• 3 cloves Garlic, minced
• 1 (15 oz/420 g) can Black Beans, rinsed and drained
• 1 (15 oz/420 g) can Kidney Beans, rinsed and drained
• 1 (14.5 oz/400 g) can Fire-Roasted Diced Tomatoes (undrained)
• 2 cups Vegetable Broth (Low-sodium recommended)
• 1 cup Fresh or Frozen Butternut Squash/Pumpkin, diced
• 1 cup Frozen Corn Kernels
• 1 small can (4 oz/110 g) Diced Green Chiles (optional)
• 2 Tbsp Chili Powder
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano
• 1/4 tsp Smoked Paprika (optional)
• 1/4 tsp Salt (adjust to taste)
• 1/4 tsp Black Pepper (adjust to taste)
• Fresh Coriander, chopped (optional)
• Hot Sauce (optional)

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened.
2. Add Garlic and Spices: Add the minced garlic and cook for 1 minute until fragrant. Stir in the chili powder, cumin, oregano, paprika, salt, and pepper. Cook for 1 minute more to toast the spices.
3. Combine Liquids & Produce: Pour in the vegetable broth and the undrained diced tomatoes. Add the rinsed beans, the squash/pumpkin cubes, the frozen corn, and the diced green chiles.
4. Simmer: Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 20–25 minutes, or until the squash/pumpkin is fork-tender.
5. Adjust and Serve: Taste the chili and adjust seasoning with more salt, pepper, or chili powder as desired. Ladle into bowls and top with fresh cilantro, or hot sauce.

Tips & Notes

• Squash Tip: For the squash/pumpkin to cook evenly and prevent mushiness, ensure all pieces are cut to a similar, small size (about 1/2 inch or 1-2 cm cubes).
• Thickening the Chili: If you prefer a thicker consistency, scoop out about 1 cup of the cooked squash/pumpkin and beans, mash them with a fork, and stir them back into the pot before the final 5 minutes of simmering.
• Make-Ahead & Freezing: Chili is excellent for meal prep! This dish tastes even better the next day. It also freezes beautifully for up to 3 months in an airtight container.
• Boost the Flavor: For a deeper, smoky, and complex flavor, stir in 1 teaspoon of unsweetened cocoa powder or 1/4 teaspoon of cinnamon along with the spices in Step 2.
• Customizing Heat: Use an extra teaspoon of chili powder or a dash of cayenne pepper for more heat. If using fresh squash, you can roast the seeds with salt and cumin for a crunchy, flavorful topping.

EDIT: Took out an illegal link. Sorry, mods.