Ingredients: 2 tablespoons canola oil 1 sweet onion, chopped 3 carrots, diced 1 tablespoon chopped garlic 1 (28-ounce) can chopped tomatoes 1 butternut squash, peeled and diced 1 (1-pound) bag frozen corn 1 small celeriac (celery root), peeled and diced 2 (15-ounce) cans dark red kidney beans 2 (15-ounce) cans black beans, rinsed and drained Salt to taste 1/4 cup chili powder 2 chipotle chiles in adobo, chopped

Directions: Heat oil in large Dutch oven. Add onions, carrots, and garlic. Cook over medium heat 5 minutes until crisp-tender. Add tomatoes, butternut squash, and celeriac and bring to boiling. Cover and simmer 20 minutes. Stir in remaining ingredients, bring to boiling, reduce heat, and simmer 20 minutes, stirring occasionally, until chili has thickened. Makes 8 servings. *See more recipes in our soups & stews collection