WHITE CHILI WITH BUTTERNUT SQUASH

Name: WHITE CHILI WITH BUTTERNUT SQUASH
Cuisine: Latin American, Mexican, American
Ingredients: 1 tablespoon olive oil; 1 large white or yellow onion, chopped; 3 cloves garlic, minced; 3 cups (540 g) cooked navy, Great Northern, or cannellini beans,; or 2 (15-oz, or 425-g) cans, drained and rinsed; 1 small zucchini, cut into ¾-inch (2-cm) cubes; 1½ pounds (680 g) butternut squash, peeled, seeded, and cut into; ¾-inch (2-cm) cubes; 2 (4-oz, or 113-g) cans mild green chiles with their liquid; 2 tablespoons chopped chipotles in adobo with their sauce; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; ¾ teaspoon salt; ⅔ cup (115 g) quinoa, rinsed; 3 cups (710 ml) low-sodium vegetable broth; 1 to 2 tablespoons freshly squeezed lime juice

3 steps

White chili, so-called because it’s tomato-free and milder than traditional varieties, is generally made with a combination of white beans and green chiles. Mine is a departure because I add both chipotles in adobo and smoked paprika. I love how these smoky f l avors contrast with the bright, piquant green chiles that are characteristic of the dish.

Updated at: Thu, 17 Aug 2023 11:31:31 GMT

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Ingredients

6 servings

1 tablespoonolive oil

1white onion

large, or yellow, chopped

3cloves garlic

minced

540gnavy beans

cooked, great northern, or cannellini

2 x 15 ozcans

drained and rinsed

1zucchini

small, cut into 3/4-inch, 2 cm cubes

680gbutternut squash

peeled, seeded, and cut into

cubes

3/4-inch, 2 cm

113gmild green chiles

cans, with their liquid

2 tablespoonschipotles in adobo

chopped, with their sauce

1 teaspoonsmoked paprika

1 teaspoonground cumin

1 teaspoonchili powder

¾ teaspoonsalt

⅔ cupquinoa

rinsed

710mllow-sodium vegetable broth

1 tablespoonslime juice

freshly squeezed

Instructions

Step 1

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

Step 2

Stir in the beans, zucchini, butternut squash, green chiles, chipotles in adobo, paprika, cumin, chili powder, salt, and quinoa, then pour in the broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 20 minutes, until the butternut squash is fork-tender and the quinoa is fully cooked.

Step 3

Uncover and cook, stirring occasionally, for 5 minutes. Stir in the lime juice, then taste and adjust the seasonings if desired. Serve piping hot.