Butternust Squash- White Bean Chili




1 small onion, chopped 1 Tbs. olive oil 2 cloves garlic minced 2 cans Great Northern Beans, rinsed and drained 1 can diced tomatoes, drained 3 cups roasted butternut squash cubes ½ - 1 cup chopped green chile 1 cup chicken stock Juice of 1 lime 3 oz. goat cheese, divided fresh parsley, chopped

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Saute onion in a dutch oven over medium heat until softened. Add garlic and saute another 1-2 minutes. Add drained beans, tomatoes, butternut squash, chicken stock, and chile. Simmer 10 minutes stirring occasionally. Remove from heat. Stir in lime juice. Stir in ½ of goat cheese. Stir until cheese has melted. Garnish with remaining crumbled goat cheese and fresh parsley.