This Winter Bean and Squash Chili is a hearty, flavorful dish that is perfect for a cold winter day. It combines a variety of beans with a colorful assortment of vegetables, including onions, bell peppers, and winter squash. A blend of spices such as cumin, chili powder, paprika, and cayenne pepper gives this chili a kick. The result is a savory, spicy chili that is full of nutrients and will warm you up from the inside out.

In addition to being delicious, this chili is also very easy to make. It can be prepared in a single pot (Instant Pot for the win!), making it a great choice for a quick and easy weeknight meal. Simply sauté the vegetables, add the beans and spices, and let everything simmer until the squash is tender. Remember to serve hot and pairing with some crusty bread.

Serving Size: 6

Prep Time: 45 minutes to 2 hours (pre soak beans!)

Cook Time: 45 minutes to 1 hour

Ingredients

1 tablespoon olive oil - All of Oils - Tuscan Herb Infused Early Harvest EVOO

1 medium onion, chopped - Skyland Acres - Large Mixed Onions

1 red bell pepper, chopped 

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 (14.5 ounce) can diced tomatoes, undrained

1 cup dried pinto beans, soaked and cooked according to package instructions - Western Rice Mills - Organic Pinto Beans

1 cup dried black beans, soaked and cooked according to package instructions - Western Rice Mills - Organic Black Beans

1 (15 ounce) can corn, drained

1 small winter squash, such as butternut or acorn, peeled and cut into 1/2-inch pieces

1 cup water

1/2 cup chopped fresh cilantro - Northern Greens - Living Cilantro Brunch

Salt and pepper to taste

Step 1

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and cook until the vegetables are tender, about 5 minutes.

Step 2

Stir in the cumin, chili powder, paprika, and cayenne pepper, and cook for 1 minute.

Step 3

Add the tomatoes, kidney beans, black beans, corn, squash, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the squash is tender.

Step 4

Stir in the cilantro, and season with salt and pepper to taste. Serve hot. Add warm toasty bread for a wholesome meal.