2 Tbsp olive oil
1 large onion, chopped
1 poblano chile pepper, seeded and chopped
1 carrot, chopped
1 ribs celery, chopped
1 jalapeno, seeded and diced
4 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp pepper
2 cans whole tomatillos, drained and roughly chopped
2 cups vegetable broth
1 Tbsp Worcestershire sauce
1 medium butternut squash, peeled and chopped
8 oz Yukon Gold potatoes, peeled and chopped
1 can white beans, drained and rinsed
1 can pinto beans, drained and rinsed
½ cup frozen corn, thawed
¼ cup fresh cilantro, chopped
3 Tbsp lime juice
aged Cheddar, shredded
radishes, finely chopped
1. Heat oil in a Dutch oven or large saucepan set over medium heat. Add onions, poblano, carrot, celery, jalapeno, garlic, chili powder, paprika, cumin, oregano, salt and pepper. Cook, stirring, for 7 to 10 minutes or until vegetables are soften.
2. Add tomatillos, broth and Worcestershire sauce, bring to a boil. Add butternut squash, potatoes, white beans and pinto beans. Simmer, stirring occasionally, for 1 hour or until vegetables are tender and chili thickens slightly.
3. Stir in corn, cilantro and lime juice. Cook for 1 to 2 minutes or until heated through. Serve with Cheddar cheese, sour cream, radishes, lime wedges and tortilla chips.
4. Note: For those who like their chili to pack a punch, replace chili powder with chipotle chili powder.