Three Sisters Chili
Ingredients
- 1 onion, chopped
- 2 green bell peppers, chopped
- 1 jalapeño pepper, seeded and minced
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp salt
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 (15-oz) cans kidney beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 1 (16-oz) pkg frozen cubed butternut squash
- 2 cups frozen whole kernel sweet corn
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 avocado, sliced
- ½ cup chopped fresh cilantro
Instructions
- Sauté onion, bell peppers, and jalapeño in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Stir in garlic; cook 1 minute. Stir in chili powder, salt, cumin, and paprika; cook 1 minute.
- Stir in beans, squash, corn, tomatoes, and broth. Bring to a boil; reduce heat, and simmer 15 minutes or until squash is tender. Serve with avocado and cilantro.
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