Butternut Squash & Four Bean Chili

Instructions

1. 1

   Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min)

2. 2

   Add garlic and continue to cook for an additional minute

3. 3

   Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, and salt. Cover and return to a boil

4. 4

   Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes

5. 5

   Optional: garnish with diced onion, cotija cheese, or roasted pumpkin seeds