Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
¼coilolive or canola
1lb4 c diced butternut squash
1medium onionchopped
1red bell pepperdiced
2clovesgarlicminced
1cupcornfresh or frozen
1jalapenofinely chopped
2tbspcocoa powder
2tbspchili powder
1tbspcumin
1 ½tspground coriander
¼tspcinnamon
¼tbsporegano
1cdried black-eyed peassoaked overnight
4cgood vegetable stock
1 15-ozcan crushed tomatoes
Instructions
Soak the peas overnight in cold water to cover.
In a large pot, heat the oil to shimmering. Stir in the butternut squash and sauté, stirring occasionally, until it is starting to brown around the edges.
Add the onion, corn, bell pepper, garlic and jalapeno and continue to cook until they have started to soften.
Mix in the spices and oregano and stir until they start to release their oils, about 1 minute.
Drain the peas and add them to the pot. Cover with vegetable stock and tomatoes.
Bring this to a simmer and cook, stirring occasionally until the peas have softened and the chili is thickened, about 50 minutes.
Taste and add salt if needed. Then taste it again and add some hot sauce or more chili if you like it hotter.
Serve over rice, with cheese and sour cream or topped with cilantro and more jalapenos.