3/4 C kidney beans, soaked overnight then drained and rinsed
2 T extra virgin olive oil
1 red onion, diced
1-2 cloves garlic, minced
1 red chili pepper, thinly sliced (Use of seeds is entirely at your
discretion, but be cautious because the heat sneaks up on you!)
1 largish carrot, diced
1 stalk celery, diced
1/2 t paprika
2 T tomato paste
3 large heirloom tomatoes, diced
1 bay leaf
1 C butternut squash, medium dice (You’ll have plenty leftover!)
8 C water or vegetable stock
2-3 T fresh herb of choice, rough chop (Cilantro is my default herb here,
but parsley, sage or basil all work wonderfully here, too!)
Sea salt, to taste
Freshly ground black pepper, to taste
Creme fraiche or sour cream for garnish
1. Heat oil in a large saucepan over medium-high heat, add onion and a pinch of salt. Cook onions for about 5 minutes until softened and then add garlic. Cook for 3 more minutes.
2. Add chili pepper, carrots, celery and paprika and cook for another 3-4 minutes and then add tomato paste. The tomato paste will serve to deglaze the goodies that have been cooking.
3. Add tomatoes, stir and cook for another few minutes. Finally, add kidney beans, bay leaf and water or stock. Cook the chili over medium heat for about 45 minutes. Half way through the cooking, add the butternut squash.
4. The chili is done when the beans are soft. Add the herb of your choice and adjust seasoning to taste. Serve with a dollop of creme fraiche or sour cream. (I didn’t have either so I topped with an avocado creme and shredded cheddar. Yum, yum!)
Enjoy! With a thick piece of sour dough bread or a baguette and you’ll enjoy 2 times as much!