Gold Rush Chili

Gold Rush Chili

This makes a very thick chili. Cook over low heat and try not to add any extra water unless absolutely necessary.

1 butternut squash, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon mild chili powder
1 1/4 teaspoons ground cumin
2 teaspoons Mexican oregano
1/8-1/4 teaspoon chipotle chili powder (or to taste)
2 15-ounce cans diced tomatoes
1/2 cup water
salt and freshly ground black pepper, to taste
2 15-ounce cans beans, drained *If you're using home-cooked beans, use about 3 cups.

3 green onion, sliced (for garnish)

Prepare the butternut squash (see discussion above), and set it aside. Heat a large, non-stick pot over medium-high heat, and add the onion and bell pepper. Sauté until the onion is translucent and the pepper is soft, about 7-9 minutes. (You may add a little water to prevent sticking.) Add the garlic and sauté for 2 more minutes.

Add all the seasonings, and stir well to coat the vegetables. Stir in the tomatoes (and their juice), water, squash, salt, and pepper. Cover and reduce the heat to a simmer. Cook for 20 minutes.

Add the beans, and adjust the seasonings, if necessary. Cover and cook until the squash is tender but not falling apart (about 40 minutes). Serve in bowls, garnished with green onions.