Butternut Squash Chili

butternutsquash-fall

  • 2 cans fire-roasted tomatoes with juices
  • 1 can black beans + 1 can red kidney beans
  • 1 Butternut squash, cubed
  • 2 Green bell peppers, sliced
  • 1 sweet Onion, diced
  • 2 tsp ground Coriander
  • 3 Tbs minced Garlic
  • 2 tsp Oregano
  • 2 Tbs Chili powder
  • 1 Tbs ground Cinnamon
  • 2 Tbs Olive oil
  • 1 Tbs ground Cumin
  • 1 salt and freshly ground black pepper, to taste
  • optional to add vegetable broth or water- I added about 12 oz with a vegan bullion cube

-In soup pot heat olive oil stove top on medium heat. Add in garlic and onions. Stir in all spices.
-Sauté about 5 minutes and add in sliced green peppers.
-Once veggie start to soften, pour in fire-roasted tomatoes with juices, and broth (optional). Mix all ingredients well.
-Bring chili to a simmer covered for 10 minutes, letting all flavors soak in.
-Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender,  but not mushy
-Add salt and pepper to taste
-Serve warm

 

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