I’ve been making winter bean chili for years with the same tired ingredients. It was SO refreshing to enjoy a summer chili with white beans and butternut squash! The cornmeal added some mild thickness and texture to the broth. Surprisingly this was not a sweet dish,  and it paired perfectly with some white wine while sitting on the porch. Bam! Summer. 

Ingredients 

• 2 red bell peppers, cut into chunks
• 1 cup chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 4 garlic cloves, thinly sliced
• 2 cups vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1/2 cup cornmeal
• 1/2 cup thinly sliced green onions
• 3 tablespoons olive oil

Add oil to pan and swirl to coat, with pan on medium heat. Add garlic and onion, cook 5 minutes. Stir in dry spices and cook for 5 more minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add cornmeal and beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.