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
1/8 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.
I used Trader Joe’s Smoked Olive Oil!
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.
