The Native American tale of the Three Sisters teaches how corn, beans, and winter squash are interplanted to help support and nurture each other. This vegetarian roasted squash chili recipe blends fresh, frozen, and canned goods into a harmonious, satisfying chili.
*BUSH'S® Chili Beans come in mild, medium, and hot spiciness. Choose your favorite and make this chili your own.
Preheat oven to 450 degrees F with racks positioned on middle and lower thirds.
Toss butternut squash with brown sugar, 1 teaspoon salt, and 2 teaspoons olive oil on a rimmed baking sheet. Arrange squash in a single layer; roast in middle of the oven for 20 minutes, turning occasionally with spatula until squash is tender and lightly browned, 20-25 minutes. Remove from oven; set aside.
Spread frozen corn in a single layer on a small rimmed baking sheet lined with parchment. Roast corn in lower half of the oven until lightly brown, about 10 minutes. Remove from oven; set aside.
Meanwhile, start the chili. Heat remaining oil in a large (3 quart) saucepan over medium heat. Add onion and cook until soft and the edges are slightly brown, about 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in molasses, optional chipotle, and oregano. Add tomatoes with juice, beans, and water; stir well to combine. Bring to a boil, then reduce heat to low, cover with lid slightly ajar, and simmer for 25 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Stir roasted squash and corn into chili, and simmer uncovered over medium-low heat for another 10 minutes. Season to taste with additional salt and pepper, as desired.
Divide chili among bowls. Serve with desired toppings, a hunk of cornbread, and your favorite cider (hard or otherwise). Enjoy!