Three-Bean Vegetarian Chili

2 red bell peppers

3 Tbsp. Extra-virgin olive oil

1 cup chopped onion

2 tsp. Ground cumin

1 tsp. Crushed red pepper

1 tsp, paprika

∏ tsp. Salt

4 garlic cloves, thinly sliced

2 cups vegetable broth

1 ∏ cups ( ∏ inch) cubed peeled butternut squash

1 (28 oz.) can no-salt-added diced tomatoes, undrained

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) cannellini beans, rinsed and drained

1 (15 oz.) can red kidney beans, rinsed and drained

∏ cup thinly sliced green onions

Heat a dutch oven over medium-low heat. Add oil to pan.

Chop red peppers and add them and chopped onions to

Pan. Cook 15 minutes, stirring occasionally. Stir in cumin

And next 4 ingredients. Cook 2 minutes, stirring frequently.

Add broth, squash and tomatoes; bring to a simmer. Cook

20 minutes,stirring occasionally. Add beans; simmer 25

Minutes or until slightly thickened.Sprinkly with green onions.

Yield: 6 servings.

264 calories per serving

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