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About the Dish

1 small Yellow Onion
2 cloves Garlic
3 small Spring Onion
14-22 ounces Butternut Squash
2 stalks Celery
2 ounces Roasted Red Peppers
2 tablespoons Tomato Paste
1 teaspoon Chili Spice
1 tablespoon Nutritional Yeast
1/4 teaspoon PeachDish Salt
2 cups Mixed Cooked Beans
1/2 cup Crema Mexicana
Per Serving
Calories 205
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 346 mg
Total Carbohydrates 35 g
Dietary Fiber 10 g
Sugar 5 g
Protein 9 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
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).
2
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 onion starts to become translucent, 1-2 minutes. Add celery, and cook, stirring, 4-5 minutes more.
3
Add measured squash, roasted pepper, tomato paste, chili spice (the full amount will yield a moderately spicy dish; use less if desired), nutritional yeast and 1/4 tsp. 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 some of remaining PeachDish Salt.
5
Divide chili between 2 bowls, and top with crema and green onion greens. Enjoy!