Butternut Squash Chili
3 tablespoons olive oil
2 yellow onions, finely diced
2 jalapeno peppers, finely diced (keep the seeds for more heat)
1.5 pounds butternut squash, peeled and chopped
3 carrots peeled and chopped
2 15-ounce cans drained white cannellini beans
1 15-ounce can drained garbanzo beans
4 cups vegetable broth
2 tablespoons cumin
1 tablespoon chili powder
1 bay leaf
1 avocado, chopped
red onion, minced
In a large heavy pot over medium high heat, add the olive oil and the yellow onion and jalapeno and sauté for about 5 minutes until the onion is tender.
Add the butternut squash cubes and carrots and cook another 2-3 minutes.
Add the beans, vegetable broth, spices and the bay leaf. Stir well and bring to a simmer.
Put a lid on the pot and turn the heat to low. Simmer for 25-30 minutes and then season with kosher salt to taste.
Serve hot with chopped avocado and minced red onion on top.
Recipe by Heather Christo