Meatless Monday

       Vegetarian Three Bean Chili

Yield: 6 servings (serving size: about 1 1/2 cups) 

            

      Ingredients

• 2 red bell peppers medium diced
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon Ancho Chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dark cocoa powder
• 4 garlic cloves, minced
• 2 cups vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 (28-ounce) can no-salt-added diced tomatoes, un-drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1/4 cup chopped cilantro
• Salt & pepper to taste

 Preparation

1.  Prep vegetables.
2. Heat a Dutch oven or sauce pot over medium-low heat. Add oil to pan then add onion and peppers cook 15 minutes, stirring occasionally until soften about 5 – 8 minutes. Stir in cumin crushed red pepper, chili powder, paprika, cocoa powder and garlic; cook 2 minutes, stirring frequently.
3. Add vegetable broth, squash, and tomatoes and bring to a simmer and cook stirring occasionally for about 10 minutes. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Add cilantro taste and season with salt and pepper to taste,

Cornbread goes well with this chili.