Photo: Greg Dupree; Styling: Claire Spollen  
Active Time
20 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: about 1 1/4 cups)

This colorful chili is named for the three companion plants of American Indian agriculture: corn, beans, and squash. It's filling and sneaks better nutrition into a family favorite.

How to Make It

Step 1

Mash 1/2 cup of the red kidney beans, and set aside with the remaining whole kidney beans.

Step 2

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.

Step 3

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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