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About the Dish

  • Onion

    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 white and green parts separate. Dice celery. Peel and halve butternut squash; use a spoon to scoop out the seeds and fiber. Cut squash into 1/2-inch dice, and measure 2 cups (save any extra for another use). Dice roasted pepper.
2
In a large saucepot over medium heat, warm 1 tablespoon cooking oil. Add onion, garlic and green onion whites. Cook, stirring, until onion starts to become translucent, 1-2 minutes. Add celery, and cook, stirring, 4-5 minutes more.
3
Add measured squash, roasted pepper, chili spice (the full amount will yield a moderately spicy dish; use less if desired), nutritional yeast, tomato paste and 1/4 teaspoon PeachDish Salt.
4
Stir in beans and 2 cups water. Increase heat to high, bring to a 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!