Butternut Squash and Pecan Chili
Hearty and healthy, this outstanding vegetarian chili gets its rich, meaty texture from protein-packed pecans.
- 2 tablespoons pecan oil
- 1/4 cup pecan pieces
- 1/4 cup pecan meal
- 4 cloves garlic, minced
- 1 bunch green onions, chopped (white and green parts separated)
- 2 stalks celery, diced (about 1 cup)
- 2 medium red bell peppers, chopped (about 2 cups)
- 2 pounds butternut squash, cubed into 1/2-inch dice
- 1/4 cup tomato paste
- 4 teaspoons ground cumin
- 1 teaspoon ground chipotle
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 15-ounce cans beans (such as Kidney, Pinto, Black Bean), rinsed and drained
- 3 1/2 cups water
- 1/2 cup sour cream for serving
- Heat pecan oil in a heavy-bottomed saucepot or Dutch oven over medium heat. Add garlic and green onion whites. Cook, stirring, until onions start to soften, 1 to 2 minutes. Add the celery and red bell peppers. Cook, stirring, 4 to 5 minutes more.
- Add the butternut squash, the pecan pieces, pecan meal, tomato paste, ground cumin, ground chipotle, chili powder and salt.
- Stir in the beans and the water. Increase the heat to high, bring to a heavy simmer, then reduce heat to low. Cook, stirring occasionally, until squash is fork-tender, 10 to 15 minutes. Taste and adjust seasoning as desired.
- Divide chili between 4 bowls. Top with sour cream and green onion greens. Enjoy!