1 tbsp (15 mL) oil
2 cups (500 mL) chopped onions
6 cloves garlic, finely chopped
3 tbsp (40 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) salt
1/4 tsp (1 mL) red pepper flakes
1 can (28 oz/796 mL) diced tomatoes
1 1/2 cups (375 mL) canned vegetable or chicken broth
2 cups (500 mL) cubed peeled butternut squash
1 cup (250 mL) diced green bell pepper
1 cup (250 mL) red bell pepper
3 cans (19 oz/540 mL each) mixed beans, rinsed and drained
1/4 cup (50 mL) chopped fresh cilantro

Heat oil in a Dutch oven over medium heat. Add onions and garlic; cook for 5 minutes. Stir in chili powder, cumin, salt and red pepper flakes. Cook, stirring, for 1 - 2 minutes. Add next 6 ingredients (tomatoes through beans). Bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Chili may be prepared to this point and refrigerated for up to 24 hours. Return chili to Dutch oven and heat to serving temperature. Stir in cilantro just before serving. Serves 4 - 6.

Cook's Note: Rice or cornbread makes a nice accompaniment to this chili.
Last updated on July 13, 2018