Ingredients

The following ingredients have 8 Servings
  • 14 oz kidney beans ((all liquid drained))
  • 14 oz pinto beans ((all liquid drained))
  • 14 oz black beans ((all liquid drained))
  • 1 tbsp vegetable oil
  • 6 cloves garlic
  • 2 tsp red pepper flakes
  • 2 tsp cumin seeds ((lightly roasted))
  • 1 medium red onion ((diced))
  • 2 medium carrots ((diced))
  • 1 large green bell pepper ((diced))
  • 2 medium tomatoes ((finely diced))
  • 2 tbsp tomato paste
  • 1 tbsp sage ((sub with 1 tsp if using dry))
  • 1 tbsp rosemary ((sub with 1 tsp if using dry))
  • 1/2 butternut squash ((peeled and cut into 1/2-inch cubes. about 2 cups))
  • Salt and ground black pepper to taste

Instruction

  • In a mortar and pestle, or a food processor, mash together the garlic, red pepper flakes, and cumin into a coarse paste.
  • Heat the oil in a large pot or dutch oven.
  • Add the garlic-red-pepper-cumin mixture and let it sizzle, stirring lightly, about 30 seconds.
  • Add the onions, green peppers and carrots. Season with some salt and ground black pepper. Cook, stirring, about 3-4 minutes or until the onions start to soften.
  • Add the tomatoes, tomato paste, and herbs. Mix everything well and cook, stirring often, until the tomatoes are mushy and very soft.
  • Add the beans and the butternut squash. Mix well. Add 2 cups of water.
  • Bring the chili to a boil, then lower the heat to a simmer, cover, and cook 40 minutes. Check the chili every few minutes and give it a mix. If the mixture gets too dry, add more water, 1/2 cup at a time.
  • Check salt and add more if needed. Garnish, if desired, with more rosemary and sage. Serve hot.