Butternut Chili

Servings: 4 Servings

Author:

Prep Time
10 minutes

Cook Time
29 minutes

Total Time
45 minutes

Main Course

Mexican

chili butternut vegeterian

Instructions

1 Dice your onion and bell pepper. Peel your butternut squash, clean it from the
seeds and dice it.
2 Heat the olive oil over medium-high heat. Add the onion, garlic, green pepper,
and jalapeno. Cook for 5-8 minutes.
3 Add the chili powder, oregano, cumin, and bay leaf. Cook for another 2-3
Minutes.
4 Add the tomatoes, Kidney beans, broth, and squash. Bring to a simmer and cook
for 20 – 25 minutes until the squash is tender.
5 Serve with fresh lime juice, baked tortilla chips, sour cream or like I did,
with rice. Top it up with some spring onions.