Chili with Butternut Squash and Black Soybeans

Recipe from Linda Funk, The Soyfoods Council

Chili with Butternut Squash and Black Soybeans

Servings: 6

Ingredients

  • 2 tablespoons soybean oil (vegetable oil)
  • 2 medium onions, chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 3 tablespoons chili powder (more or less depending on taste)
  • 1 tablespoon cumin
  • ½ pound frozen soy crumbles OR ½ pound ground hamburger, browned ground turkey, browned or ground pork, browned
  • 4 cups chicken broth
  • 2 tablespoons red miso
  • 2 cups tomato juice
  • 1 medium butternut squash, peeled and cubed (bite-sized pieces)
  • 1 can (15 ounces) black soybeans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes

In a large soup pan or Dutch oven, over medium-high heat; add oil, heat.
 
Add onion, garlic and salt; stirring often until onions are starting to brown.
 
Add chili powder, cumin and the meat crumbles; stir until blended. 
 
Add broth, miso and tomato juice; blend well. 
 
Add remaining ingredients; stir. 
 
Reduce heat to medium; simmer for 30 or 45 minutes.
 
Serve with desired topping such as shredded cheese, sour cream, cilantro and/or diced onions.