Football, cozy sweaters, and pumpkin spice lattes are back in season — and grocery store shelves are piled high with squash, corn, and peppers, oh my!
There’s no better way to enjoy the bounty of autumn than to sink your spoon into a hot bowl of harvest chili. This hearty recipe is the perfect pick for game day potlucks or mouthwatering meals with the fam.
We’ve teamed up with BUSH’S® Beans to bring you a recipe that’s packed with flavor. It’s packed with veggies, too, but not like anyone will notice unless you tell them. So, why tell them? #NormalizeVeggies.
- 2 tablespoons vegetable oil
- 3 cups peeled and diced butternut squash
- 1 large yellow onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 cloves garlic, peeled and minced
- 1 teaspoon ground cumin
- 2 cans BUSH’S® Pinto Beans in a Mild Chili Sauce
- 1 (28-ounce) can diced tomatoes (about 3 cups)
- 1 cup tomato sauce
- 1 cup fresh or frozen corn kernels
- Sour cream, chopped cilantro, and lime wedges, for garnish
- Heat oil in a large saucepan over medium heat. When oil is hot, add squash, onion, bell peppers, jalapeno, and salt. Cook for about 5 minutes, stirring frequently.
- Add chili powder, garlic, and cumin and cook until spices are fragrant, about 30 seconds.
- Add beans, diced tomatoes, and tomato sauce. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 40 minutes.
- Add corn and simmer until tender, about 5 minutes.
- Garnish with a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of lime.
Nutritional information (1/6 recipe, no garnishes):
|Total fat||6.6 g|
|Saturated fat||0.4 g|
|Total carbohydrates||57.2 g|
|Dietary fiber||12.9 g|