Three-Sisters Chili

• 2 (15-oz.) cans red kidney beans, drained and rinsed
• 2 tablespoons olive oil
• 1 medium-size yellow onion, chopped
• 1 red bell pepper, chopped
• 2 jalapeno chiles, seeds removed, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 pounds butternut squash, peeled, seeds removed, chopped into 1/2-inch pieces
• 2 cups fresh corn kernels (about 3 ears)
• 1 (15-oz.) can diced tomatoes
• 4 cups vegetable broth

1. Mash 1/2 cup of the red kidney beans, and set aside with the remaining whole kidney beans.
2. Heat oil in a large Dutch oven over medium. Add onion, bell pepper, jalapenos, and garlic, and cook, stirring often, 5 minutes. Stir in chili powder, salt, cumin, and paprika, and cook, stirring constantly, 1 minute.
3. Increase heat to high; stir in butternut squash, corn, tomatoes, broth, whole beans, and reserved 1/2 cup mashed beans, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until squash is tender, 30 to 45 minutes.

red kidney beans, olive oil, yellow onion, red bell pepper, chiles, garlic, chili powder, kosher salt, ground cumin, paprika, butternut squash, corn kernels, tomatoes, vegetable broth

Taken from www.myrecipes.com/recipe/three-sisters-chili (may not work)