Butternut Squash, White Bean and Green Chile Chili

1/2 Tbsp. olive oil
2 cloves garlic, minced
1 large white onion, sliced thin
1 red bell pepper, diced
4-6 cups butternut squash, cubed
1 1/2 tsp. cumin
1 tsp. oregano
1/2 cup Santa Fe Ole Hatch Green Chile
2 cans white beans, drained and rinsed
4 cups vegetable broth
juice of 1 lime
1/4 cup chopped cilantro
tortilla chips, lime and cilantro for garnish

Place a large Dutch oven over medium-high heat and add oil.
Once oil is hot, add onion, garlic, and bell pepper. Cook until translucent.
Add green chile, squash, cumin and oregano. Sauté to toast the spices and add broth.
Stir to combine and add beans. Season with salt and pepper and add lime juice.
Bring to a boil, reduce to a simmer and cover. Cook 30 minutes, until squash is tender.

Click here for Santa Fe Ole Hatch Green Chile