|By Courtesy of chopchopmag.com|
|After the chili cools, divide it into portions. You can refrigerate up to 5 days or freeze up to 2 months. Serve with cornbread.
|2 t olive or vegetable oil
1 large yellow onion, peeled and chopped
3 garlic cloves, peeled and finely chopped
3 cans diced butternut squash
2-4 T chili powder
1-1 1/2 t dried oregano
1-2 t ground cumin
1 t crushed red pepper flakes (if desired)
1/4-1/2 t cayenne (if desired)
1/4 c cold water
2 16-oz. cans dark red kidney beans, drained and rinsed well
1 16-oz.can black beans, drained and rinsed well
2 28-oz. cans diced tomatoes, including the juice
2 small or 1 large zucchini, diced
|1. Empty pot on medium heat for 1 minute. When it is hot add oil.
2. Add onion, garlic, butternut squash, chili powder, oregano, and cumin (and red pepper flakes and cayenne if you like spicy).
3. Cook on low heat until the onions is very soft, about 20 minutes. Stir from time to time. If it looks dry, add the water.
4. Add the beans and tomatoes and cook covered, stirring occasionally, for 30 min.
5. Add the zucchini and cook uncovered for 30 more minutes. Set aside to cool, if desired.
|Prep Time: 10 minutes
||Cook Time: 65 minutes|