Vegetarian Chili with Butternut Squash, Black Beans and Peppers

I cut this recipe out of a Chatelaine magazine ages ago and the recipe is worn out (yay for the online version!).

My kids love this as well and gobble up the squash and beans. I do decrease the chili powder and omit the chili flakes to make it easier for the kiddos. Make a big batch because it freezes really well (many of my momstown friends have gotten this recipe as a dinner post-baby!) and delicious too!

•    6 garlic cloves or 1 tbsp (15 mL) bottled minced garlic
•    3 onions
•    Olive oil
•    1 small butternut squash or about 4 cups (1 L) squash pieces
•    2 (28-oz/796-mL) cans diced tomatoes
•    14 oz (389 mL) can tomato sauce
•    1/4 cup (50 mL) chili powder
•    1 tbsp (15 mL) each ground coriander and cumin
•    1 to 2 tsp (5 to 10 mL) hot red chili flakes (optional)
•    1 tsp (5 mL) each ground cinnamon, allspice and salt
•    3 peppers, preferably a mix of colours
•    12 oz (341 mL) can corn niblets or 2 cups (500 mL) frozen corn
•    19 oz (540 mL) can black beans

1.    Coarsely chop garlic and onions. Lightly coat a large wide saucepan with oil and set over medium heat. Add onions and garlic. Stir occasionally until onions start to soften, 10 minutes. Meanwhile, for easier squash peeling, microwave whole squash on high, 2 to 3 minutes. Then cut squash in half. Slice off peel. Scoop out and discard seeds. Cut squash into 1-inch (2.5-cm) pieces.

2.    Add squash, tomatoes and tomato sauce to softened onions. Sprinkle with chili powder, coriander, cumin, chili flakes, cinnamon, allspice and salt. Stir and bring to a boil. Meanwhile, core and seed peppers. Cut into 1-inch (2.5-cm) pieces. Stir into chili. Reduce heat to medium-low.

3.    Cover and simmer, stirring often, until squash is fork-tender, 40 to 50 minutes. Meanwhile, drain corn and beans, then rinse and drain again. Once squash is tender, stir into chili. Simmer until warmed through, about 5 minutes.