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Three Sisters Butternut Squash Chili

 ¼ cup butter
 1 lg. Sweet onion, peeled and chopped
 2 poblano peppers, seeded and chopped
 56 cloves garlic, minced
 1 whole butternut squash, peeled, seeded and chopped into ½ inch cubes
 3 15 oz. cans red kidney beans, drained and rinsed
 28 oz can crushed fire roasted tomatoes
 3 cups vegetable broth
 13.50 oz canned chopped green chiles, mild or medium
 10 oz fresh corn, or can do frozen
 1 tbsp ground cumin
 1 tsp Dried oregano
 1 bay leaf
 ½ cup chopped cilantro
 Salt and pepper

Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even ½ inch cubes. Set a large 7-8 quart saucepan over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Saute for 5 minute to soften. Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 tsp. Of salt, but save the cilantro for later. Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer for another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.