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About the Dish

  • Onion


  • Garlic


  • Green Onion

    Green Onion

  • 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


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.
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.
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.
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.
Divide chili between 2 bowls, and top with crema and green onion greens. Enjoy!