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  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4-5 1x
  • Category: Soup/Chili

Description

A hearty chili that is a perfect mixture of spice and sweetness. Enjoy!


Scale

Ingredients

  • 1 green pepper, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 teaspoons cumin
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1 Serrano pepper, seeds removed, chopped (optional)
  • 4 garlic cloves, thinly sliced
  • 2 cups vegetable broth
  • 1 cups (1/2 inch) peeled and cubed butternut squash
  • 128 ounce can no salt added diced tomatoes, un-drained
  • 1 small can of green chilies
  • 115 ounce can of pinto beans, rinsed and drained
  • 115 ounce can of red kidney beans, rinsed and drained
  • 115 ounce can of cannellini beans, rinsed and drained
  • 1/2 cup thinly sliced onion for garnish

Instructions

  1. Heat a skillet or dutch oven, add olive oil and coat pan. Add onion and cook about 15 minutes stirring occasionally. Stir in cumin, red pepper, paprika and garlic and cook 2 minutes, stirring frequently. Add green pepper, green chilies, the Serrano pepper, butternut squash, and tomatoes (with juice), vegetable broth and bring to a simmer.
  2. Cook 20 minutes, stirring occasionally.
  3. Add beans and simmer for 30 minutes or until slightly thick (stir occasionally throughout the simmering).
  4. Garnish with green onion and cheese or whatever you fancy.