Wish I had time for just one more bowl of chili
- 1/4 cup olive oil, divided
- 2 1/2 cups diced yellow onions
- 3/4 cup diced red bell pepper
- 2 tablespoons flour
Preheat the oven to 400 degrees.
In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes.
While the chili is simmering, toss the zucchini and butternut squash with the remaining oil and the remaining salt and place on a large baking sheet. Roast in a 400 degree until caramelized around the edges, about 20 minutes. Remove from the oven and set the zucchini and squash aside to cool while the chili is simmering.
Last words of Kit Carson, American frontiersman (1809-1868)