2 tablespoons pecan oil
1/4 cup pecan pieces
1/4 cup pecan meal
4 cloves garlic, minced
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
- 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!