Butternut Squash and Kidney Bean Chili
Serves: 6
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1½ teaspoons dried thyme leaves
  • 1 can (14.5 ounces) petite-diced tomatoes
  • 2 generous cups bite-size diced butternut squash
  • 2 cans (15 to 16 ounces each) kidney beans, drained
  • 1 quart vegetable broth
  • 1 can (13.5 ounces) coconut milk
  • ½ cup thinly sliced scallion, white and green part
  • ¼ cup chopped fresh cilantro
  1. Heat oil in a soup kettle over medium-high heat. Add onions and sauté until softened, about 4 minutes. Add garlic, chili powder, paprika, and thyme; sauté until fragrant, about a minute. Add tomatoes; stew to reduce slightly, a couple of minutes longer.
  2. Add squash, kidney bean, broth, and coconut milk; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until squash are tender and flavors blend, about 15 minutes. Turn off heat and stir in scallions and cilantro; let stand to blend flavors, a few minutes longer. Serve, garnishing with extra scallions and cilantro.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/butternut-squash-and-kidney-bean-chili/