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About the Dish

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Green Onion

    Green Onion

  • Celery

    Celery

  • Butternut Squash

    Butternut Squash

  • Roasted Red Peppers

    Roasted Red Peppers

  • Tomato Paste

    Tomato Paste

  • Chili Spice

    Chili Spice

  • Nutritional Yeast

    Nutritional Yeast

  • PeachDish Salt

    PeachDish Salt

  • Mixed Cooked Beans

    Mixed Cooked Beans

  • Crema Mexicana

    Crema Mexicana

METHOD

1
MISE EN PLACE Peel and dice onion. Peel and mince garlic. Trim and chop green onions, keeping whites and greens separate. Dice celery. Dice roasted pepper. Peel butternut squash. 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).
2
Place a large 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.
3
Add roasted pepper, measured squash, chili spice (the full amount will yield a moderately spicy dish; use less if desired), nutritional yeast and 1/4 teaspoon PeachDish Salt.
4
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 PeachDish Salt.
5
Divide chili between 2 bowls, and top with crema and green onion greens. Enjoy!