This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro.
Vegetarian Chili
By: Bekie A
Ingredients
1 1/2 cups of diced celery
1 1/2 cups of diced onion
1 1/2 cups of diced bell (red, green, and yellow) peppers
1 poblano diced
2 cups of butternut squash cubed
1 can of Rotel
1 can of organic pinto beans
1 can of organic kidney beans
2 Tbsp cilantro
1 Tbsp tomato paste
Smoke infused olive oil (or add smoke sea salt to regular olive oil)
1 Tbsp garlic salt
1 Tbsp cumin
1 Tbsp chili powder
Pinch of red pepper
1/2 Tbsp smoke paprika
1/4 tsp or more Chipotle chili powder (for spicy)
1 carton of veggie broth or beef bone broth for meat eaters
1/2 Tbsp or more of Balsamic vinegar
Directions:
Pour butter squash onto a baking Pan and drizzle with olive oil. Broil for 10 minutes.
Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.
I used the prediced to save time.
The yummy oil I used👇🏻
Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro.
