Butternut squash, celery, and beans make this a nutrient-rich chili
Makes: 6-8 servings Total time: 1 hour 15 minutes
Ingredients:
1 poblano pepper
1 jalapeño pepper
2 tablespoons olive oil
1 yellow onion, diced
1/2 cup chopped celery
4 cloves garlic, crushed or chopped
1 can (28 ounce) crushed tomatoes
1 can (15 ounce) butter beans, drained
1 can (15 ounce) black beans, drained
1 can (15 ounce) red beans, drained
2-4 cups water, depending on desired thickness
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 cup fresh cilantro, washed and chopped
1/2 teaspoon salt, additional to taste
Directions:
Turn oven to broil. Cut poblano pepper and jalapeño pepper in half length-wise. Remove seeds from poblano pepper. Place skin-side up on a baking sheet, and heat 15 minutes, or until blackened, in the broiler. If your jalapeño is much smaller than your poblano pepper, you may need to remove the jalapeño after 5-10 minutes. Allow to cool 15 minutes and then peel and chop.
Meanwhile, combine olive oil, onion, celery, and garlic in a large soup pot. Saute on medium heat until onions are translucent.
Add the rest of the ingredients: tomatoes, beans, water, spices, and cilantro to the sauteed vegetables. Once peppers are ready, add to the soup pot.
Increase heat and bring the chili to a boil.
Once boiling, reduce heat to medium-low, and allow to simmer 30 minutes.