Prep Time: 15 minutes
Cook Time: 75 minutes
Servings: 8
INGREDIENTS:
- 1 tablespoon extra virgin olive oil
- 3-6 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ginger
- 1 medium sweet onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 cups butternut squash, cubed
- 3 cups vegetable broth
- 1 28oz can fire roasted whole tomatoes, diced or broken up, with juice
- 1 cup chopped green chilies
- 2 cups of cooked black beans
- 2 cups of cooked white northern beans
- 2 cups of cooked red kidney beans
- 1 tbs brown rice vinegar
- 1 tbs organic raw agave nectar
- 1 large fresh lime, for juice and garnish
DIRECTIONS:
Heat the olive oil in a large pot over medium heat, add the spices, stir and heat through for a minute. Add onions ad stir for two to three minutes. Add the remaining ingredients except the lime. Cover the pot and bring to a simmer. Lower the heat and keep the chili at a slow simmer, covered. Stir now and then to check consistency. Add a little more broth if needed to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
NUTRITION:
- Calories 257
- Carbohydrates 48g
- Fat 2g
- Protein 15g
