Easy to make and ready in just 30 minutes. Butternut squash adds sweetness and balance to this healthful chili.
Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness. Use two bags (14 ounces each) frozen southwest vegetable blend in place of the canned corn and black beans. For added spiciness, try adding chipotle chile powder, cayenne pepper or your favorite hot sauce.