Butternut Chili

1 Tbsp extra virgin olive oil
6 cloves garlic, minced
1 tsp each: cumin, chili pwdr, and ginger
1 med red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 c butternut squash, cubed
3 c gluten-free broth
1 28-oz can Muir Glen Fire Roasted Tomatoes, diced or broken up, with juice
1 c 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 Tbsp golden balsamic vinegar or rice vinegar
1 Tbsp agave nectar (honey if you don't have agave, but honey not considered vegan)
1 large fresh lime - for juice and garnish


To assemble in a slow cooker: Drizzle olive oil in the bottom of the cooker; add 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). Suggested cooking is on low for 5-6 hours.

To make on the stove top: Heat the olive oil in a large pot over medium heat; add the spices, stir and heat through for a minute; add onions and stir for 2-3 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 sweetness? Serve piping hot, as is, or with a garnish on top.  Serves 6.

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

In making this, I omitted the celery as we aren't overly fond of it, and reduced the garlic. I used a fresh jalapena pepper from the garden for the green chile. It was so delicious that Pat told me it was the best recipe I've made to date. Yay! Another yummy recipe to enjoy.