Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 green pepper, diced
- 1 jalapeno pepper, diced
- 2 cloves garlic, crushed and minced
- 2-3 tablespoons chili powder (to taste)
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt (or more to taste)
- 2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
- 1 (28-ounce) can petite diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can filled 3/4 with water
- 1 tablespoon cocoa powder
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili.
- The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.