Butternut Squash Chili

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 red bell pepper, seeded and finely chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, very finely chopped or pressed through a garlic press
• 0.5 cups dry red wine
• 3 tbsp. butternut squash, cut into 2.5 cm pieces.
• 1.5 cups boiled white beans (rinse if canned)
• 1 can (400 g) of canned whole tomatoes in their own juice, cut into 1 cm pieces.
• 0.5 cup store-bought salsa
• 1 tbsp chili powder
• 1 tbsp. l. ground cumin
• 2 tsp cocoa powder
• 0.5 tsp ground cinnamon
• 0.5 tsp cayenne pepper
• Plain low-fat Greek yogurt
• 1 avocado, halved and cut into 1cm cubes.

Preparation:

1. In a large soup pot, heat the olive oil over medium heat for 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
2. Add the garlic and cook until fragrant, about 1 minute more. Pour in the wine and let it simmer for 1 minute, stirring and scraping up any browned bits from the bottom of the pan.
3. Add pumpkin, beans, tomatoes with juice, salsa, 1 cup water, chili powder, cumin, cocoa, cinnamon, and cayenne pepper, if using.
4. Bring the chili to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. If the chili seems too thick during cooking, add up to 1 cup more water. Serve with a dollop of Greek yogurt and a few cubes of avocado.
   
   Boiled beans:
   Soak dry beans in water overnight, then cook until tender, 1 to 1 1/2 hours (or cook in a slow cooker on high for 4 to 5 hours).