Recipe from Seth Freedman, PeachDish and Stacy Little, SouthernBite.com
Hearty and healthy, this vegetarian chili gets its meaty rich texture from pecans. It’s so full of flavor…you won’t believe you’re eating something so good for you!
- 2 Tbsp. pecan oil
- 4 cloves garlic, minced
- 1 bunch green onions, chopped (white and green parts separated)
- 2 stalks celery, diced
- 2 medium red bell peppers, chopped
- 2 lb. butternut squash, cubed into ½ -inch dice
- ¼ cup pecan pieces
- ¼ cup pecan meal
- ¼ cup tomato paste
- 4 tsp. ground cumin
- 1 tsp. ground chipotle
- 1 tsp. chili powder
- ½ tsp. salt
- 2 (15 ounce) cans beans (such as Kidney, Pinto, Black Bean) rinsed and drained
- 3½ cups water
- ½ cup sour cream for serving
- Heat pecan oil in a heavy-bottomed saucepot or Dutch oven over medium heat. Add garlic and green onion whites. Cook, stirring, until onions start to soften, 1 to 2 minutes. Add the celery and red bell peppers. Cook, stirring, 4 to 5 minutes more.
- Add the butternut squash, the pecan pieces, pecan meal, tomato paste, ground cumin, ground chipotle, chili powder and salt.
- Stir in the beans and the water. Increase the heat to high, bring to a heavy simmer, then
- reduce heat to low. Cook, stirring occasionally, until squash is fork-tender for 10 to 15 minutes. Taste and adjust seasoning as desired.
- Divide chili between 4 bowls. Top with sour cream and green onion greens. Enjoy!