"In the wintertime, I crave stick-to-your-ribs food. This chili is comforting and full of nutrients."
Recipe courtesy of Melissa d'Arabian
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Butternut Squash Chili
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.

Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of Greek yogurt and some avocado cubes.

Cook's Note: If you're using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high).

Photograph by Antonis Achilleos

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