3-Bean Chili

Yield: 10 – 12 servings

Ingredients:

• 1½ cups red kidney beans
• 1½ cups garbanzo beans
• 1½ cups cannellini beans
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 jalapeño—stemmed, seeded and minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 pound peeled butternut squash, cut into 1-inch cubes
• One 28-ounce can fire-roasted crushed tomatoes
• 8 cups water
• Kosher salt, to taste
• 1½ cups frozen corn kernels, thawed
• 1 cup roasted red peppers, finely chopped
• ½ cup minced cilantro
• 2 tablespoons lime juice

Directions:

1. In a large bowl, combine the red kidney, garbanzo and cannellini beans, and cover by at least 4 inches of water. Cover with plastic wrap and let soak at room temperature overnight. The next day, drain the beans.

2. In a large pot, heat the olive oil over medium-high heat. Add the garlic, onion and jalapeño, and cook until softened and lightly golden, 3 to 4 minutes. Add the cumin, smoked paprika, coriander and cayenne, and stir until fragrant, 1 minute.

3. Stir in the butternut squash, followed by the crushed tomatoes, water and drained beans. Season with salt and bring to a simmer. Cook, partially covered until the beans and squash are tender and the broth is thickened, 1½ hours.

4. Remove from the heat and stir in the corn, red peppers, cilantro and lime juice. Adjust the seasoning with salt and serve.

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