Butternut Squash Chili recipe
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Ingredients
- 4 tablespoons salted butter 1 large onion, coarsely chopped 1 tablespoon chopped garlic 1 tablespoon cornstarch 2 (32 ounce) cartons low-sodium vegetable broth 1 large butternut squash - peeled, seeded, and cut into chunks 2 (28 ounce) cans diced tomatoes 3 (16 ounce) cans chili beans 1 (10 ounce) package frozen corn 1 pint heavy whipping cream 1 tablespoon Italian seasoning 1 teaspoon ground cumin ½ teaspoon ground turmeric salt and ground black pepper to taste
Nutrition Info
- 583.6 caloriescarbohydrate: 73.9 gcholesterol: 97.4 mgfat: 29.7 gfiber: 14.3 gprotein: 15.2 gsaturatedFat: 17.5 gservingSize: -sodium: 1343 mgsugar: 16.9 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Chili
Directions
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Heat butter in a large pot over medium heat until melted. Add onion and garlic, cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in cornstarch and cook until lightly browned, about 2 minutes. Add vegetable broth and butternut squash, bring to a boil.
Reduce heat and simmer until butternut squash is soft, 7 to 10 minutes. Carefully transfer contents to a blender (in batches) and blend until smooth and thick.
Return blended mixture to the pot and add diced tomatoes, chili beans, corn, cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until heated through, about 20 minutes.