Ingredients
3
cups
cooked buttercup or butternut squash, cubed (prepared beforehand)
(420
g)
2
large onions, strung, use Cone #2
1
habanero, seeded and minced
1
jalapeño, seeded and minced
1
cup
carrots, strung, use Cone #2
(110
g)
6
garlic cloves, shredded, use Cone #1
3
tablespoons
chili powder
(23
g)
1 1⁄2
tablespoons
ground cumin
(23
mL)
2
tablespoons
tamari
(30
mL)
2
tablespoons
almond butter
(32
g)
4
cups
vegetable broth
(950
mL)
45
ounces
navy beans
(1.3
kg)
1⁄4
cup
raisins
(36
g)
salt and freshly ground pepper, to taste
Directions:
- Cut squash into quarters and place skin side down in the wok. Add 1⁄4 cup (60 mL) of water.
- Turn temperature to medium and heat until Vapo-Valve™ clicks, approximately 20 minutes.
- Reduce heat to slighly above low and cook for 30 - 40 minutes. If squash is not tender, cook for an additional 10 minutes or until tender.
- Remove from heat and let cool.
- Remove seeds with a spoon, cut inside meat from squash and slice into bite size pieces.
Chili
- Preheat wok over medium heat. When several drops of water sprinkled on pan skitter and dissipate add onions, habanero, jalapeño and carrots. Sauté until softened, approximately 6 - 7 minutes.
- As you begin adding the following ingredients keep the temperature right below medium.
- Add the garlic, chili powder, cumin, cinnamon, oregano, paprika, and chipotle powder. Cook for a minute until fragant.
- Add wine, tomatoes, bell peppers, cider vinegar, cocoa powder, maple syrup, tamari, almond butter and vegetable broth.
- Let contents return to a rolling simmer and cook, stirring often, until flavors have blended; approximately 40 minutes.
- Add navy beans, raisins, squash, and salt and pepper. Continue to cook until heated through, approximately 20 minutes.
- Remove from heat and let stand for approximately 15 minutes.
Tips:
- Serve hot with preferred garnish, such as green onions or scallions.
- Cornbread would be a wonderful addition to this savory dish.
Directions
Tips
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