Butternut Squash Chili

• 1 TBSP olive oil
• 1 yellow onion, chopped
• 2 TBSP chili powder
• 2 tsp paprika
• 1 tsp ancho chili powder
• 2 tsp cumin
• 1 tsp ground black pepper
• 2 tsp kosher salt
• 1 6-oz can tomato paste
• 2 garlic cloves, minced
• 1 28-oz can diced tomatoes
• 2 tsp sugar
• 1 butternut squash, peeled and chopped
• 1 cup vegetable broth
• 1-2 15oz cans of beans (I typically use black, kidney or white bean mixture and I use 2 cans)
• 1/2 cup frozen corn kernels
• 1 avocado, diced
• Lime wedges, cilantro, jalapenos - for serving

Instructions

1. 1

   Heat 1 tbsp (15ml) oil in a pan over medium heat. Sauté the onions for a few minutes until softened. Add the spices and toast them for 1.5 minutes. Add the tomato paste and sauté for 30 seconds or so. Add the garlic and cook for just a few seconds. Then pour in the diced tomatoes and vegetable broth, stirring with a wooden spoon.

2. 2

   Add the sugar and butternut squash. Bring everything to a boil, then reduce the heat to maintain a gentle simmer. Cook covered for 1 hour.

3. 3

   Stir in the beans and corn and cook for another 30 minutes to an hour, depending on how large your butternut squash chunks are. You want the squash to be cooked and tender, but still maintain its shape and not break down.

4. 4

   Divide the chili between bowls and garnish with avocado, cilantro, lime wedges, and jalapeños. Enjoy!