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Cut zucchini into pieces measuring 1/2 to 1 inch (1 to 2.5 cm). Slice butternut squash and peppers into pieces measuring about the same size as the zucchini.
In a large saucepan, melt butter over medium heat. Add onion, garlic, and jalapeno. Cook for 3 min until onion begins to soften.
Stir in seasonings and bay leaves. Stir in squash, zucchini, and peppers. Add tomatoes and beans; stir. Cover; bring to a boil, stirring occasionally. Reduce heat; simmer, stirring occasionally for 20 minutes.
Whisk flour into milk. Gradually stir into chili. Simmer, uncovered, stirring occasionally for 10 more minutes or until your desired thickness. Discard bay leaves. Stir in corn and coriander.