Ingredients 2 tablespoons Kerrygold

Salted Butter

1 medium red onion, peeled and diced 

1 large poblano pepper, seeded and diced 

3 cloves garlic, minced  

1 tablespoon chili powder 

1 teaspoon ground cumin 

½ teaspoon Mexican oregano 

½ teaspoon chipotle chili powder 

2 cups chopped butternut squash (cut into ½ inch cubes) 

1 (15 ounce) can black beans, drained and rinsed 

1 (14.5 ounce) can fire roasted tomatoes with diced green chilis 

1 teaspoon lower sodium soy or tamari sauce 

1 tablespoon pure maple syrup 

1 bay leaf 

2 cups vegetable broth 

3 ounces Kerrygold

Blarney Cheese

shredded 

Avocado and tortilla strips, optional garnish 

Instructions:

  1. Preheat a dutch oven over medium heat.   
  2. Melt Kerrygold salted butter in the dutch oven. Add onion and poblano to the butter and saute until it begins to soften, about 5 minutes. Stir in garlic and cook for another 30 seconds.   
  3. Sprinkle in chili powder, cumin, oregano and chipotle chili powder. Cook for another minute, stirring constantly.   
  4. Add squash, beans, tomatoes, soy sauce, maple syrup, bay leaf and vegetable broth to the pan and stir thoroughly. Bring to a boil, cover and reduce heat to medium low. Cook for 15-20 minutes or until the squash is fork-tender. Discard bay leaf.   
  5. Ladle chili into bowls and top with shredded Kerrygold Blarney Cheese. Garnish with avocado and tortilla strips, if desired. 

Recipe by Garnish with Lemon.