![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2020\/09\/White-Bean-Chili.700.jpg\")
White Bean Chili with Sweet Potatoes & Squash<\/h3>\n
Makes 6 to 8 servings<\/p>\n
Here\u2019s a warming cool-weather stew that comes together quickly, thanks to the salsa, which adds plenty of flavor without a lot of extra ingredients. And, instead of the usual chili powder, a barbecue seasoning blend offers even more depth of flavor. Just add fresh bread and a simple green salad for a satisfying meal.<\/p>\n
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- 1 tablespoon olive oil<\/li>\n
- 1 large onion, finely chopped<\/li>\n
- 2 to 3 cloves garlic, minced<\/li>\n
- 1 large sweet potato, peeled and diced<\/li>\n
- 1 (28-ounce) can cannellini or Great Northern beans (or two 15-ounce cans), drained and rinsed<\/li>\n
- 1 (15-ounce) can small red or kidney beans, drained and rinsed<\/li>\n
- 1 (15-ounce) can diced tomatoes, preferably fire-roasted<\/li>\n
- 1 cup salsa (any variety)<\/li>\n
- 1 tablespoon barbecue seasoning<\/li>\n
- S2 teaspoons ground cumin<\/li>\n
- 1 medium yellow summer squash<\/li>\n
- 1 or 2 hot chili peppers, such as jalape\u00f1o, optional<\/li>\n
- Salt and freshly ground pepper, to taste<\/li>\n
- Fresh cilantro or parsley leaves or sprigs of oregano, for garnish, optional<\/li>\n<\/ul>\n
Heat the oil in a soup pot. Add the onions and saute over medium heat until translucent. Add the garlic and continue to saute until the onions are golden.<\/p>\n
Add the sweet potatoes and 2 cups of water. Bring to a slow boil, then lower the heat, cover, and simmer for 5 minutes.<\/p>\n
Add both types of beans, tomatoes, salsa, barbecue seasoning, and cumin, and return to a simmer.<\/p>\n
Cut the squash in half lengthwise. Slice the thinner end into half-circles; cut each half of the thicker end in half again and slice. Add to the soup pot, along with the optional chili peppers.<\/p>\n
Return to a simmer and cook, covered, until the squash and sweet potatoes are tender but not overcooked, about 10 minutes.<\/p>\n
Stir in a little more water if the stew is too dense, but let it stay nice and thick. Season with salt and pepper. If time allows, let the stew stand off the heat for 30 minutes to an hour to develop flavor, then heat through as\nneeded. But if you can\u2019t wait, by all means, serve at once.<\/p>\n
Garnish each serving with fresh herbs of your choice, if desired.<\/p>\n
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