Creamy Squash Chili
Prep Time:
Cook Time:
Serves:
Serves 8-10
Ingredients
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 jalapeño, 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
Preparation
1. Preheat oven to 375°F. | 2. Toss squash with 2 Tablespoons olive oil and spread onto a baking sheet. | 3. Bake for 30 minutes, until just cooked through but not too mushy. | 4. Cook barley in a pot of boiling water until tender. Drain and rinse in cold water to stop the cooking. | 5. In the meantime, sauté onion in remaining olive oil in a large pot until soft but not colored. | 6. Add celery and garlic and continue to cook until celery starts to soften. | 7. Add peppers and jalapeño and continue to cook for 4-5 minutes. | 8. Add chili powder, cumin, Tabasco and paprika to pot and stir over heat for 1 minute to gently toast the spices. | 9. Add in stock and coconut milk and stir well. | 10. 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. | 11. 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. | 12. Add in roasted squash and cooked barley and stir gently. | 13. Season with salt and pepper.