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About the Dish

1 small Yellow Onion
2 cloves Garlic
3 small Spring Onion
2 medium Celery
2 ounces Roasted Red Peppers
14-22 ounces Butternut Squash
1 tablespoon Chili Spice
1 tablespoon Nutritional Yeast
1/4 teaspoon PeachDish Salt
2 tablespoons Tomato Paste
2 cups Mixed Cooked Beans
1/2 cup Crema Mexicana
Per Serving
Calories 484
Total Fat 16 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 30 mg
Sodium 706 mg
Total Carbohydrates 69 g
Dietary Fiber 20 g
Sugar 10 g
Protein 18 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and dice onion. Peel and mince 2 cloves garlic. Chop green onions, keeping green parts and white parts separate. Dice celery. Dice roasted pepper. Peel butternut squash. Trim off stem and blossom end, and discard. With a large knife, carefully halve squash lengthwise. Use a spoon to scoop out the seeds and fiber. Cut squash into 1/2-inch dice, and measure out 2 cups (save any extra for another use).
Heat a heavy-bottomed saucepot over medium heat. Add 1 tablespoon cooking oil. When oil is shimmering add onion, garlic and green onion whites. Cook, stirring, until onions start to become translucent, 1-2 minutes. Add celery, and cook, stirring, 4-5 minutes more.
Add roasted pepper, 2 cups diced squash, chili spice (the full amount will yield a moderately spicy dish; use less if desired), nutritional yeast, 1/4 tsp. PeachDish Salt.
Stir in beans and 2 cups water. Increase heat to high, bring to a heavy simmer, then reduce heat to low. Cook, stirring occasionally, until squash is fork-tender, 10-15 minutes. Taste and adjust seasoning as desired with some of remaining PeachDish Salt.
Divide chili between 2 bowls, and top with crema and green onion greens. Enjoy!