INGREDIENTS
2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced and finely chopped
1 butternut squash, cubed
2 cans low sodium/no-salt-added black beans (drained & rinsed)
1 can diced tomatoes (low-sodium or no-salt-added)
2 Tablespoons chili powder
2 teaspoons cumin
4 cups low-sodium vegetable broth
Salt & pepper, to taste
DIRECTIONS
1. Peel, seed & cut squash into 1-inch cubes. Peel & dice onions & finely chop garlic. Rinse and chop bell peppers.2. Rinse beans under cool running water & drain liquid.
3. Cook (saute) diced onions, garlic, squash & bell peppers in fry pan/skillet over medium heat until browned & soft.
4. After about 10 minutes, add all other ingredients. Bring to a simmer for 15 minutes, then enjoy or let simmer over low heat until ready to serve!
Tip: try serving chili in mini-pumpkins or acorn squash for a fun, fall main course!
From: Prescription for Health
