Recipe by Seth Freedman
Demonstrated at Ponce City Farmers Market on October 11, 2016

Ingredients

1 tbsp. cooking oil
1 onion
2 cloves garlic
3 green onions, divided
2 stalks celery
2 ounce roasted red pepper
1 butternut squash from Riverview Farms
1 tbsp. PeachDish chili spice
2 tsp. ground cumin
1/2 tsp. chipotle chili powder
1 tbsp. nutritional yeast
1/4 tsp. PeachDish Salt
2 tbsp. tomato paste
2 cups mixed cooked beans
2 cups water
1/2 cup crema or Greek yogurt

Directions

Prepare your mise en place: peel and dice onion. Peel and mince 2 cloves of garlic. Chop green onions, keeping green parts and white parts separate. Dice celery. Dice roasted pepper. Peel butternut squash. Trim off stem and blossom end, and discard. With a large knife, carefully halve squash lengthwise. Use a spoon to scoop out the seeds and fiber. Use a spoon to scoop out the seeds and fiber. Cut squash into 1/2 inch dice and measure out 2 cups. Save extra for another use.

Heat a heavy-bottomed saucepot over medium heat. Add 1 tablespoon cooking oil. When oil is shimmering add onion, garlic and green onion whites. Cook stirring until onions start to become translucent 1-2 minutes. Add celery and cook, stirring 4-5 minutes more.

Add roasted pepper, 2 cups diced squash, chili spice, nutritional yeast, 1/4 tsp PeachDish salt.

Stir in beans and 2 cups of water, increase heat to high, bring to a heavy simmer, then reduce heat to low. Cook, stiring occasionally until squash is fork-tender, 10-15 minutes. Taste and adjust seasoning as desired with some of the remaining PeachDish salt.

Divide chili between 2 bowls and top with crema and green onion greens.