Ingredients:
- 1 medium butternut squash, peeled and cut into ½-inch cubes
- 1 15-oz. can each of: black, kidney and pinto beans, drained and rinsed
- 1 medium yellow onion
- 2 15-oz. cans diced tomatoes
- 4 cloves minced garlic
- 2 Tbs. olive oil
- 1/4 cup chili powder
- 2 Tbs. ground cumin
- 2 Tsp. ground coriander
- 4 Tbs. tomato paste
- 1/2 cup minced candied ginger
- 1 Tbs. ground ginger
- 1 Tbs. cinnamon
- 2 Tsp. kosher salt (or to taste)
- 3 Tbs. apple cider vinegar
- 3 Tbs. maple syrup
Instructions:
- Sauté onion and garlic in olive oil and a pinch of salt for 1 to 2 minutes, until they start to sweat.
- Add all powdered spices, salt and tomato purée and mix- cook for one minute to "wake up" flavor!
- Add butternut and cans of tomato and cover with a lid and turn down to a simmer for 30 to 45 minutes or until squash begins to be tender.
- Add beans, candied ginger, vinegar and maple syrup and continue to simmer for another hour or as long as necessary for squash to be completely tender and flavors to marry.
- If chili is thicker than desired, add water one cup at a time until desired consistency.