1 bunch green onions, chopped (white and green parts separated)
2 stalks celery, diced (about 1 cup)
2 medium red bell peppers, chopped (about 2 cups)
2 pounds butternut squash, cubed into 1/2-inch dice
1/4 cup tomato paste
4 teaspoons ground cumin
1 teaspoon ground chipotle
1 teaspoon chili powder
1/2 teaspoon salt
2 15-ounce cans beans (such as Kidney, Pinto, Black Bean), rinsed and drained
3 1/2 cups water
1/2 cup sour cream for serving
Preparation
Heat pecan oil in a heavy-bottomed saucepot or Dutch oven over medium heat. Add garlic and green onion whites. Cook, stirring, until onions start to soften, 1 to 2 minutes. Add the celery and red bell peppers. Cook, stirring, 4 to 5 minutes more.
Add the butternut squash, the pecan pieces, pecan meal, tomato paste, ground cumin, ground chipotle, chili powder and salt.
Stir in the beans and the water. Increase the heat to high, bring to a heavy simmer, then reduce heat to low. Cook, stirring occasionally, until squash is fork-tender, 10 to 15 minutes. Taste and adjust seasoning as desired.
Divide chili between 4 bowls. Top with sour cream and green onion greens. Enjoy!
