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Vegetarian Butternut Squash Chili

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner
Vegetarian Butternut Squash Chili
Ingredients
  • 4 tablespoons salted butter
  • 1 large onion, coarsely chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon cornstarch
  • 2 (32 ounce) cartons low-sodium vegetable broth
  • 1 large butternut squash - peeled, seeded, and cut into chunks
  • 2 (28 ounce) cans diced tomatoes
  • 3 (16 ounce) cans chili beans
  • 1 (10 ounce) package frozen corn
  • 1 pint heavy whipping cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • salt and ground black pepper to taste
Instructions
1
Melt butter in a large cooking vessel over a moderate heat setting until it has turned into a smooth, creamy liquid. Add the sliced onion and minced garlic; cook and stir constantly until the onion has lost its firmness and turned a pale, transparent color, approximately 5 minutes. Introduce the cornstarch into the mixture and cook until it has developed a light brown hue, roughly 2 minutes. Add vegetable broth and the butternut squash; bring the mixture to a rolling boil.
2
Decrease the heat level and allow the contents to simmer until the butternut squash has become tender, 7 to 10 minutes. Transfer the contents carefully to a blender in portions and blend until the mixture has achieved a smooth, thick consistency.
3
Return the blended mixture to the cooking vessel and add diced tomatoes, chili beans, corn kernels, heavy cream, Italian seasoning, cumin, turmeric, salt, and pepper. Simmer until the mixture has reached a heated state, approximately 20 minutes.