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Categories:
extra-virgin olive oil red bell pepper yellow onion garlic red wine butternut squash cubes white beans tomatoes store-bought salsa chili powder ground cumin cocoa ground cinnamon cayenne pepper yogurt avocado
Viewed: 48 - Published at: 9 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, seeded and finely chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, very finely chopped or pressed through a garlic press
- 1/2 cup dry red wine
- 3 cups butternut squash cubes, in 1-inch pieces
- 1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned)
- 1 14 -ounce can whole tomatoes with juice, chopped into 1/2-inch pieces
- 1/2 cup store-bought salsa
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- Plain reduced-fat Greek yogurt
- 1 avocado, halved, pitted and cut into 1/2-inch cubes
Method
- 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
