Rating: 4.5 stars
2 Ratings
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  • 5 star values: 1

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.

Recipe by Southern Living October 2016

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Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
55 mins
Yield:
Serves 8 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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