Awesome Vegetarian Chili with Butternut Squash

This dish will make everyone say "I just want more"! A plate for cold nights but not only! Enjoy.

INGREDIENTS

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 poblano chile pepper, seeded and chopped
• 1 carrot, chopped
• 1 ribs celery, chopped
• 1 jalapeno, seeded and diced
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 Tbsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp pepper
• 2 cans whole tomatillos, drained and roughly chopped
• 2 cups vegetable broth
• 1 Tbsp Worcestershire sauce
• 1 medium butternut squash, peeled and chopped
• 8 oz Yukon Gold potatoes, peeled and chopped
• 1 can white beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• ½ cup frozen corn, thawed
• ¼ cup fresh cilantro, chopped
• 3 Tbsp lime juice
• aged Cheddar, shredded
• sour cream
• radishes, finely chopped
• lime wedges
• tortilla chips

DIRECTIONS

1. Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, poblano, carrot, celery, jalapeno, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables are soften.

2. Add tomatillos, broth and Worcestershire sauce, bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.

3. Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.

4. Note: For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.

Read more at HERE