Squashy Chili

By Hklbrries

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

Ingredients

• Extras to add (if you like):
• 2 tsp olive or vegetable oil
• 1 large yellow onion, peeled and chopped
• 3 garlic cloves, peeled and finely chopped
• 3 cups diced butternut squash
• 2 to 4 tbsp chili powder
• 1/2 tsp dried oregano
• 1 to 2 tsp ground cumin
• 1 tsp crushed red pepper flakes (if you like spicy)
• 1/4 to 1/2 tsp cayenned (if you like spicy)
• 1/4 cup cold water
• 2 (16-ounce) cans dark red kidney beans, drained and rinsed well
• 1 (16-ounce) can black beans, drained and rinsed well
• 2 (28-ounce) cans diced tomatoes including the juice
• 2 small or 1 large zucchini, diced
• 2 tbsp plain low- or nonfat-yogurt
• 1 tbsp chopped fresh basil leaves
• 1/4 lemon, for squeezing

Preparation

Step 1

With the help of your adult, put the pot on the stove and turn the heat to medium.

Let the pot heat for a minute and when it's hot, with the help of your adult, add the oil.

Add the onion, garlic, butternut squash, chili powder, oregano and cumin (and red pepper flakes and cayenne if you like spicy). Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time. If it looks dry, add the water.

Add the beans and tomatoes, cover the pot and cook, stirring occasionally, for 30 minutes.

Add the zucchini and cook, uncovered, for 30 more minutes. Set aside to cool.

After the chili cools, divide into portions. You can refrigerate it for up to 5 days or freeze it for up to 2 months.