Mash 1/2 cup of the red kidney beans, and set aside with the remaining whole kidney beans.
Heat oil in a large Dutch oven over medium. Add onion, bell pepper, jalapeños, and garlic, and cook, stirring often, 5 minutes. Stir in chili powder, salt, cumin, and paprika, and cook, stirring constantly, 1 minute.
Increase heat to high; stir in butternut squash, corn, tomatoes, broth, whole beans, and reserved 1/2 cup mashed beans, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until squash is tender, 30 to 45 minutes.
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We found the meld of flavors imoroved after an overnight in the fridge. For additional flavor, I roasted the butternut squash and used fire-roasted squash. Also frozen corn, since that's what we had in hand. Very flexible recipe, open to ingredient play.
This was surprisingly good. It is slightly sweet because of squash and corn. Easy to prepare. I used chicken broth 2 cups plus 2 cups water instead of veg broth, and fire-roasted tomatoes. I cut salt to 1 teaspoon. I left out the jalepenos because kids do not like, but topped the adult servings with some.
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