Golden Butternut Squash Chili
2 tb Olive Oil 2 Onions, cut in 1/4" dice 2 tb Garlic, finely chopped 2 Red bell peppers, 1/2" dice 3 tb Chili Powder 2 tb Ground Cumin 1/4 ts Ground Allspice 1 1/2 tb Dried Oregan...
Ingredients
- 2tb olive oil
- 2onions, cut in 1/4" dice
- 2tb garlic, finely chopped
- 2red bell peppers, 1/2" dice
- 3tb chili powder
- 2tb ground cumin
- 1/4ts ground allspice
- 11/2 tb dried oregano
Directions
- 1
2 tb Olive Oil 2 Onions, cut in 1/4" dice 2 tb Garlic, finely chopped 2 Red bell peppers, 1/2" dice 3 tb Chili Powder 2 tb Ground Cumin 1/4
- 2
I find that the easiest way to work with it is to cut the squash in half crosswise at the base of large neck
- 3
Then carefully cut in half lengthwise
- 4
Scoop out any seeds in the cavity and slice the halves into 1/2 inch lengths crosswise
- 5
Peel the skin from each piece and then cut into dice
- 6
Heat olive oil over medium heat in a large, heavy pot
- 7
Add onions, garlic and red peppers
- 8
Cook for 10 minutes, stirring occasionally, until the vegetables have wilted