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hearty vegetarian chili with butternut squash

www.foodnetwork.ca
Your Recipes

Prep Time: 15 minutes

Cook Time: 80 minutes

Total: 95 minutes

Servings: 5

Ingredients

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Instructions

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Step 1

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

Step 2

Add tomatillos, broth and Worcestershire sauce, and 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.

Step 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.

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