Do you meal prep on Sundays? If I’m able to plan in advance, I like to pick one dish to make on Sundays for me to eat off of for lunch throughout the week. This Butternut Squash & White Bean Chili was what I chose a couple of weeks ago. I knew my husband wouldn’t eat it because it contained nutritional yeast and butternut squash, two ingredients he’s not that into.

But lo and behold, as this chili was simmering away in the kitchen, Ed kept coming in to comment on how good it smelled — like, multiple times. Finally, I asked if he wanted to taste it…and as soon as he put the spoon into his mouth, his eyes lit up. Needless to say, I had to share this chili with him for lunch!

INGREDIENTS

• 1/4 c nutritional yeast flakes

• 1 yellow onion, diced

• 1 bunch cilantro stems

• 1 red bell pepper, diced

• 1 poblano pepper, diced

• 3 cloves garlic, minced

• 1 t. ground cumin

• 1 t. smoked paprika

• 1 - 14.5 oz. can Great Northern beans, drained

• 1 - 1 4.5 oz. can navy beans, drained

• 1 - 14.5 oz. can pinto beans, drained

• 1 - 14.5 oz. can golden hominy, drained

• 1 butternut squash, diced (see Step 1)

• 4 c. vegetable broth

STEPS

1) If you’ve never prepared a butternut squash before, it’s super easy! Use a vegetable peeler to peel the skin from the squash. Chop both ends off the squash and cut it in half length-wise. Use a spoon (or your hands) to remove the pulp, seeds and stringy bits. Cut the squash into small cubes.

2) Add the nutritional yeast to a large non-stick pot over medium-high heat. Toast for two minutes, stirring constantly.

3) Add the onion, chopped cilantro stems, garlic and 1/4 c. of the vegetable broth. Reduce the heat to medium-low and cook, stirring occasionally, for five minutes.

4) Add the red bell pepper, poblano pepper and 1/4 c. vegetable broth and cook, stirring occasionally, for five minutes.

5) Add all of the remaining ingredients, including the rest of the vegetable broth and the butternut squash, to the pot and season well with salt and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for one hour. The longer it simmers, the more the flavors will meld together. Remove from heat once you’ve reached a chili-like consistency.