Butternut Squash, Black Bean & Corn Chili

Try this vibrant, veggie-packed twist on a classic comfort food.  It’s a satisfying, meatless option that’s as nourishing as it is flavorful.

Ingredients

  • 1/2 cup Olive Oil
  • 9 cups Red Onions, diced
  • 5 1/2 cups Corn, fresh or frozen
  • 18 cups Butternut Squash, diced 1/2″
  • 6 tbsp Garlic, chopped
  • 5-15 oz cans Black Beans, cooked, canned, drained
  • 1 – 10# can Nutritionally Enhanced Plant Based Protein Pasta Sauce
  • 2 quarts Vegetable Broth
  • 1/2 cup Chili Powder
  • 1 1/2 tbsp Cayenne Pepper
  • 1 1/2 Tbsp Ground Cumin
  • 1 1/2 tbsp Salt
  • 1 1/2 tsp Black Pepper
  • Avocado, diced (for garnish)
  • Jalapeños, thinly sliced (for garnish)
  • Sour Cream (for garnish)
  • Chopped Fresh Cilantro (for garnish)

Instructions

Step one

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

Step two

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

Step three

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

Step four

Add black beans, Nutritionally Enhanced Plant Based Protein Pasta Sauce and vegetable broth. Bring to a boil and then reduce heat to a simmer.

Step five

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

Step six

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

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