Southwest Champion Chili Recipe

Name: Southwest Champion Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon dried oregano; 1 medium onion; 1 tablespoon bottled minced garlic (6 cloves); 2 tablespoons olive oil; 1 lb butternut squash, peeled, seeded, and cute into 3/4 inch chunks; 3 medium carrots, sliced; 1 medium green sweet pepper, coarsly chopped; 1 cup loose-pack frozen whole kernel corn; 2 (15 ounce) cans black beans or 2 (15 ounce) cans red kidney beans, drained and rinsed; 1 (28 ounce) can diced tomatoes, undrained; 1 canned chipotle chile in adobo, finely chopped (1 or 2 jalapenos works fine if you can't fine chipotle peppers); ¼ teaspoon ground black pepper; 1 small zucchini, chopped; 1 (12 ounce) can beer (miller lite, etc. work fine); 1 lb stew meat, works fine if you like meat in yours... season to taste

Servings: persons

2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon dried oregano
1 medium onion
1 tablespoon bottled minced garlic (6 cloves)
2 tablespoons olive oil
1 lb butternut squash, peeled, seeded, and cute into 3/4 inch chunks
3 medium carrots, sliced
1 medium green sweet pepper, coarsly chopped
1 cup loose-pack frozen whole kernel corn
2 (15 ounce) cans black beans or 2 (15 ounce) cans red kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes, undrained
1 canned chipotle chile in adobo, finely chopped (1 or 2 jalapenos works fine if you can't fine chipotle peppers)
¼ teaspoon ground black pepper
1 small zucchini, chopped
1 (12 ounce) can beer (miller lite, etc. work fine)
1 lb stew meat, works fine if you like meat in yours... season to taste

1
In a small nonstick skillet, toast chili powder, cumin, salt, and oregano over medium heat for about 2 minutes or until spices are fragrant.
2
Shake skillet occasionally.
3
Set aside.
4
In a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
5
Stir in butternut squash, carrot, sweet pepper, and corn.
6
Stir in the toasted spice mixture, beans, undrained tomatoes, beer, chipotle pepper, and black pepper.
7
Bring to boiling; reduce heat.
8
Cover; simmer for 30 minutes.
9
Stir in zucchini.
10
Cover and simmer for 5 minutes more or until zucchini is tender.

1052

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon dried oregano, and more.

Yes, Southwest Champion Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Champion Chili

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