Three-Sisters Chili

Ingredients

• 2 (15-oz.) cans red kidney beans, drained and rinsed
• 2 tablespoons olive oil
• 1 medium-size yellow onion, chopped
• 1 red bell pepper, chopped
• 2 jalapeño chiles, seeds removed, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 pounds butternut squash, peeled, seeds removed, chopped into 1/2-inch pieces
• 2 cups fresh corn kernels (about 3 ears)
• 1 (15-oz.) can diced tomatoes
• 4 cups vegetable broth

How to Make It

1. Mash 1/2 cup of the red kidney beans, and set aside with the remaining whole kidney beans.
   
2. Heat oil in a large Dutch oven over medium. Add onion, bell pepper, jalapeños, and garlic, and cook, stirring often, 5 minutes. Stir in chili powder, salt, cumin, and paprika, and cook, stirring constantly, 1 minute.
   
3. Increase heat to high; stir in butternut squash, corn, tomatoes, broth, whole beans, and reserved 1/2 cup mashed beans, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until squash is tender, 30 to 45 minutes.