Winter-Vegetable Chili

• 2 Tbsp olive oil
• 1 large onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 1 red bell pepper, diced
• 2 cups finely chopped cabbage (can use preshredded coleslaw mix)
• 1 tbsp unsweatened cocoa powder
• 1 tsp chipotle chili powder
• 1 lb butternut squash pealed and cut into 1 inch chunks
• 1/4 cup tomato paste
• 2 cups vegetable broth
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 1/2 tsp coarse salt
• 1 1/2 cups frozen corn kernels, thawed
• Avocado, tomato, and pickled jalapenos, for topping

1. 1. In a 5-quart pot, heat the oil on medium. Add the onion, garlic, and bell pepper and cook, stirring frequently, until the onion is golden brown and tender, about 10 minutes.
2. 2. Stir in the cabbage and cook, stirring frequently, until it's wilted, about 5 minutes. Add the cocoa powder and chili powder; cook 1 minute. Add the squash and tomato paste and cook 1 minute.
3. 3. Add the broth, beans, chickpeas, and salt and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes. Stir in the corn and heat through, about 3 minutes longer. Serve topped with avocado, tomato, and jalapenos.

olive oil, onion, garlic, red bell pepper, cabbage, cocoa powder, chili powder, butternut, tomato paste, vegetable broth, red kidney beans, chickpeas, salt, corn kernels, avocado

Taken from www.epicurious.com/recipes/member/views/winter-vegetable-chili-50170450 (may not work)