Southern Style Squash Chili

by Brenda Langton, Tastemaker in Residence

by Market Chef Jenny Breen

2 cups dried beans cooked in 5 cups water
1/4 cup olive oil
1 large onion, diced
2 yams or 1 medium butternut squash, peeled and cut into 1 inch cubes
8 cups water or stock
1 Tbsp cumin
1 Tbsp chili powder
1/4 cup fresh or 2 tablespoons dry thyme
4 cloves garlic, minced
2 tsp salt
4 large tomatoes, diced
2 cups fresh or frozen corn kernels
4 cups seasonal greens
1/4 cup fresh or 2 tablespoons dried cilantro, chopped
1/4 cup tomato paste
1/4 cup maple syrup
Optional: 1 pound chicken breast


  1. Cook beans and set aside.
  2. Heat oil in stock pot over medium heat. Sauté onion and squash with garlic, herbs and salt, and add 4 cups water or stock. Cover and simmer until squash is soft–about 15 minutes. Add tomatoes, corn, cilantro, greens, tomato paste and maple syrup, and remaining water or stock and simmer another 15 to 20 minutes.