|By ChopChop Magazine|
|After the chili cools, you can divide it into portions: refrigerate up to 5 days or freeze up to 2 months. Serve w. 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 you like spicy)
1/4-1/2 t. cayenne (if you like spicy)
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. Pot on stove w. medium heat. Let the pot heat for 1 min., and when it is hot, add the oil.
2. Add the onion, garlic, butternut squash, chili powder, oregano, and cumin (and red pepper flakes and cayenne). Cook on low heat until the onion is very soft, about 20 min.
3. 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 min. Set aside to cool.
|Prep Time: 10 minutes
||Cook Time: 90 minutes|