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January 31, 2012

Compass Recipe: Five Bean and Butternut Squash Chili

Chef Elizabeth Hales, Executive Chef, Compass Group

  • Compass Group

Serves 6

1 tablespoon canola oil
1 garlic clove, minced
1 onion, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
2 teaspoons cumin, ground
3 cups (675g) butternut squash, peeled, in 1-inch (2.5cm) dice
2 cups (500ml) water
1 cup (225g) diced canned tomatoes with chilis, drained
2 cups (450g) black beans, cooked
1 cup (225g) red kidney beans, cooked
1 cup (225g) great northern (haricot) beans, cooked
1 cup (225g) black-eyed peas, cooked
1 cup (225g) pinto beans, cooked
1 teaspoon salt
1 teaspoon ground black pepper

Add the oil to a large stockpot over medium heat. Saute the garlic, onion, and bell pepper until softened, 8 to 10 minutes.  Add the chili powder, cumin, and oregano and stir to combine. Add the squash, water, and tomatoes and bring to a boil, stirring to combine.

Reduce the heat, cover, and simmer for 20 minutes, stirring occasionally. Add the beans and simmer another 5 to 10 minutes until the squash is tender and the beans are well heated, stirring occasionally. Season with salt and pepper. 

Recipe courtesy of the Compass Group.

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