BUTTERNUT SQUASH CHILI

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Butternut Squash Chili image

This is a deliciously hearty, vegetarian butternut squash chili that I concocted years ago which is popular with the entire family.

Provided by Maraia Hoffman

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 tablespoon cornstarch
2 (32 ounce) cartons low-sodium vegetable broth
1 large butternut squash - peeled, seeded, and cut into chunks
2 (28 ounce) cans diced tomatoes
3 (16 ounce) cans chili beans
1 (10 ounce) package frozen corn
1 pint heavy whipping cream
1 tablespoon Italian seasoning
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt and ground black pepper to taste

Steps:

  • Heat butter in a large pot over medium heat until melted. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash; bring to a boil.
  • Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
  • Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 73.9 g, Cholesterol 97.4 mg, Fat 29.7 g, Fiber 14.3 g, Protein 15.2 g, SaturatedFat 17.5 g, Sodium 1343 mg, Sugar 16.9 g

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