- 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.
- Garnish Ideas: Chopped fresh cilantro, Wedge of lime, Crumbled blue corn chips