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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.

Read more from the Guide to Meat-Free Meals