Butternut Squash Chili

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

Heat 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.

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.

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

Serves 4.

From Food Network Magazine, Jan./Feb. 2015, p. 81