Creamy Squash Chili
4 Tablespoons extra virgin olive oil
2 lbs butternut squash, peeled and cut into 1 inch cubes
½ cup barley
3 onions, diced
3 stalks of celery, diced
4 garlic cloves, minced or finely grated
1 red pepper, diced
1 green pepper, diced
1 jalapeno, seeded and minced
2 Tablespoons chili powder
1 Tablespoon cumin
¼ teaspoon Tabasco
½ teaspoon sweet smoked paprika
2 cups vegetable stock
1 can coconut milk
3 cans cannellini beans or Great Northern Beans
1 can Kidney beans
1 ½ teaspoon salt
Preheat oven to 357F.
Toss squash and 2 Tablespoons together and spread onto a baking sheet.
Bake for 30 minutes, until just cooked through, but not too mushy.
Cook barley in a pot of boiling water until tender.
Drain and rinse in cold water to stop the cooking.
In the meantime, saute onion in olive oil in a large pot until soft but not colored.
Add celery and garlic and continue to cook until celery starts to soften.
Add peppers and jalapeno and continue to cook for 4-5 minutes.
Add chili powder, cumin, Tabasco and paprika to pot and stir over heat for 1 minute to gently toast the spices.
Add in stock and coconut milk and stir well.
Drain and rinse one can of cannellini beans.
Puree until smooth in food processor, adding a little water if necessary.
Add pureed beans to pot.
Drain and rinse remaining 2 cans of cannellini beans and 1 can of Kidney beans.
Add to pot and simmer on low heat for 10-15 minutes.
Add in roasted squash and cooked barley and stir gently.
Season with salt and pepper.