Roasted Butternut Squash Veggie Chili

This Roasted Butternut Squash Veggie Chili is fairly simple yet packed with flavor. Customize it with whichever vegetables or beans you like, and serve it with gluten-free cornbread or crackers. I also like to top mine with nutritional yeast to give it the slightest hint of a cheese flavor.

INGREDIENTS

Serves 4-6
2 cups butternut squash, cut into bite-size cubes
2 tablespoons olive oil
1 onion, chopped
1 jalapeño, seeded and diced
1 celery stalk, finely chopped
1 carrot, chopped
2  garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 tablespoon chili powder
1 28-ounce can whole peeled tomatoes
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can black beans, drained and rinsed
Sea salt
Freshly ground black pepper
1 cup corn, drained and rinsed Cilantro, for garnish
2 avocados, diced

Preheat the oven to 350 F.

Toss the butternut squash cubes in olive oil and spread them out on a baking sheet. Sprinkle with salt and roast for 15 minutes, or until soft. Remove from the oven and set aside.

In a large pot over medium heat, heat the olive oil. Add the onion, jalapeño, celery, carrots and garlic and cook until soft. Add the paprika, cumin and chili powder. Stir and let cook for a few minutes.

Add the cans of tomatoes, kidney beans and black beans, and salt and pepper to taste. Add the corn and roasted butternut squash. Cover and let simmer for 30-45 minutes.

Garnish with cilantro and avocado and serve warm.

Photo: Jenna Peffley