Butternut Squash, Black Bean & Corn Chili

40 Servings

Ingredients

½ cup olive oil
9 cups red onions, diced
5 ½ cups corn, fresh or frozen
18 cups butternut squash, diced ½”
6 Tbsp garlic, chopped
¾- #10 can black beans, cooked, drained
1- #10 can Red Gold® Plant-Based Bolognese
Pasta Sauce
2 qts vegetable broth
½ cup chili powder
1 ½ tsp cayenne pepper
1 ½ Tbsp cumin, ground
1 ½ Tbsp salt
1 ½ tsp black pepper, ground

Instructions

Step 1

In a large rondeau over high heat, add olive oil, red onions and corn. Cook for 3-4 minutes until corn has started to char and caramelize.

Step 2

Add butternut squash and cook for another 5-7 minutes, reduce heat if necessary to keep from burning.

Step 3

Add garlic and sauté for 30 seconds. Add chili powder, cayenne, cumin, salt and pepper.

Step 4

Add black beans, Red Gold® Plant-Based Bolognese Pasta Sauce and vegetable broth. Bring to a boil and then reduce heat to a simmer.

Step 5

Cover the pot with a lid and simmer for 20-30 minutes until chili has reduced some and started to thickened.

Step 6

Ladle chili into bowl and top with diced avocado, sliced jalapeños, sour cream and chopped cilantro as desired.