Three-Bean Vegetarian Chili

Prep Time

25 minutes

Cooking Time

60 minutes


4 people


• 2 red bell peppers • 3tablespoons extra-virgin olive oil • 1 cup chopped onion • 2 teaspoons groundcumin • 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-addedtomatoes, undrained and chopped • 1 (15-ounce) can pinto beans, rinsed anddrained • 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


1.    1. Preheat broiler.

2.    2. Cut bell peppers in half lengthwise. Remove and discard seedsand membranes. Place pepper halves, skin sides up, on a foil-lined bakingsheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-topplastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

3.    3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirlto coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bellpeppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes,stirring occasionally. Add beans; simmer 25 minutes or until slightly thick,stirring occasionally. Sprinkle with green onions.


Scott Davies from 3 week cleanse group