Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper, seeded and finely chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, very finely chopped or pressed through a garlic press
• 1/2 cup dry red wine
• 3 cups butternut squash cubes, in 1-inch pieces
• 1 1/2 cups cooked white beans, such as Great Northern (rinsed, if canned)
• 1 14-ounce 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 teaspoons 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.
4. Cook's Note: 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).
5. Photograph by Antonis Achilleos