Three Bean Vegetarian Chili

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 4 cloves Garlic, Minced
• 2 cups Cubed Butternut Squash
• 1 whole Red Pepper, Chopped
• 1 whole Yellow Pepper, Chopped
• 1-1/2 teaspoon Sea Salt
• 1 package (1 Oz. Size) Vegetarian Chili Seasoning
• 1/4 teaspoons Cumin
• 1 can (15 Oz. Size) Pinto Beans
• 1 can (15 Oz. Size) Kidney Beans
• 1 can (15 Oz. Size) Black Beans
• 1 jar (25 Oz. Size) Crushed Tomato Sauce

1. Heat oil in a large soup pot or Dutch oven. Add onion and saute for 2 minutes or until translucent. Add garlic and saute for another minute until fragrant. Add cubed butternut squash, red and yellow pepper along with salt and seasonings and saute for about 8-10 minutes, stirring in between just enough so ingredients won't stick to the bottom. This process of infusing flavors is the key to a very flavorful chili.
2. Add beans and tomato sauce. Stir, cover and turn heat to medium low. Cook for 30 minutes.
3. Serve with your favorite choice of toppings. Great for freezing!

olive oil, onion, garlic, red pepper, yellow pepper, salt, vegetarian, ubc, pinto beans, kidney beans, black beans, tomato sauce

Taken from tastykitchen.com/recipes/soups/three-bean-vegetarian-chili-2/ (may not work)