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Recipe Category: Chili
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Ingredients
Makes 4 servings
- 1 small butternut squash, peeled, halved and seeded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cups mild tomato salsa
- 3 cups cooked or 2 (15.5-ounce) cans pinto beans, drained and rinsed
- 1 cup frozen lima beans
- 1 cup fresh or frozen corn kernels
- 1 canned chipotle chile in adobo, minced
- 1 cup water
- 3 tablespoons chili powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon sugar
- salt and freshly ground black pepper
Method
- Cut the squash into 1/4-inch dice and set aside
- In a large saucepan, heat the oil over medium heat
- Add the onion and squash, cover and cook, until softened, about 10 minutes
- Add the salsa, pinto beans, lima beans, corn and chipotle chile
- Stir in the water, chili powder, allspice, sugar and salt and black pepper to taste
- Bring to a boil, then reduce the heat to medium and simmer, covered, until the vegetables are tender, about 45 minutes
- Uncover and simmer about 10 minutes longer
- Serve immediately
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