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Ingredients

• 2 red bell peppers
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 4 garlic cloves, thinly sliced
• 2 cups organic vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1/2 cup thinly sliced green onions

Description

MyRecipes Recommends That You Make This Three-Bean Vegetarian Chili Recipe From Cooking Light

MyRecipes