Yield: Approx 6 Servings
- 1 tablespoon extra virgin olive oil
- 6 cloves garlic, minced
- 1 teaspoon each: cumin, chili powder and ginger
- 1 medium red or sweet onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, cored, seeded, diced
- 1 green bell pepper, cored, seeded, diced
- 2 cups butternut squash, cubed
- 3 cups gluten-free broth
- 1 28-oz. can fire roasted tomatoes, diced or broken up, with juice
- 1 cup chopped green chiles- mild or hot, as you prefer
- 2 14-oz. cans black beans, rinsed, drained
- 1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
- 1 tablespoon golden balsamic vinegar or rice vinegar
- 1 tablespoon agave nectar
- 1 large fresh lime- for juice and garnish
To assemble in a slow cooker: Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine. Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.
To make on the stove top: Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
Before serving, squeeze in the juice from half a lime; stir. Taste test for seasoning adjustments - more lime? A pinch of salt? More heat? A touch more agave? Serve piping hot, as is, or with a garnish on top.
- Chopped fresh cilantro
- Wedge of lime
- Crumbled blue corn chips