Butternut Squash Chili
Serves 6
Ingredients:
1 tablespoon extra virgin olive oil
3-6 cloves garlic, to taste, minced
1 teaspoon each: cumin, chili powder, and ginger
1 medium red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups broth
1 28oz can fire roasted whole tomatoes, diced or broken up with juice
1 cup chopped green chiles- mild or hot, as you prefer
2 14oz cans black beans, rinsed, drained
1 14oz can white northern beans or red kidney beans, rinse, drained
1 tablespoon golden balsamic vinegar or rice vinegar
1 tablespoon agave nectar
1 large fresh lime-for juice and garnish
Directions for slow cooker:
Drizzle olive oil in the bottom of the cooker, add the garlic and spices and stir to combine. Add the remaining of the ingredients except the lime juice. Gently stir with a wooden spoon to mix. Cover and let simmer. Slow cook on low for five to six hours.
Diections for stove top:
Heat the olive oil in a large pot over medium heat; add the spices, stir and heat through for a minute, add the onions and stir for two to three minutes, add the remaining of the ingredients except the lime. Cover the pot and bring to a simmer. Lower the heat and keep the chili at a slow simmer; covered; stirring now and then, check consistency. Add o little more broth if needed to thin. Cook for an hour or so until the flavors have combined and the sauce is thickened and rich.
Before serving, squeeze in the juice from a half of a lime. Stir. Serve hot.
