Butternut squash chili

Ingredients
1 tablespoon extra-virgin olive oil
1 red bell pepper, seeded and finely chopped
2 clove garlic, very finely chopped or pressed through a garlic press
1/2 cup dry red wine
3 cup butternut squash, in 1-inch cubes
1 1/2 cup cooked white beans, such as Great Northern (rinsed, if canned)
1 14oz can whole tomatoes with juice, chopped into 1/2-inch pieces
1/2 cup store-bought salsa
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
Plain reduced-fat Greek yogurt
1 avocado, halved, pitted and cut into 1/2-inch cubes

Instructions:

1. Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.

2. Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.

3. Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, the chili powder, cumin, cocoa, cinnamon and cayenne, if using. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. (If the soup looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of Greek yogurt and some avocado cubes.

If you’re using dried beans, soak in water overnight, then simmer until just tender, 1 to 1 1/2 hours (or cook 4 to 5 hours in a slow cooker on high).