Vegetarian Chili

• 1 Tbsp. vegetable oil
• 1 large onion, chopped
• 2 Tbsp. chopped garlic
• 3 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. seeded, minced chipotle in adobo (optional) or dried chipotle
• 28 oz. can chopped tomatoes in puree
• 14 1/2 oz. can vegetable broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 c. butternut squash, diced
• 15 1/2 - 19 oz. can black beans, undrained
• 15 1/2 - 19 oz. can kidney beans, undrained
• 15 1/2 - 19 oz. can chick peas, undrained
• 1/4 c. chopped fresh cilantro

1. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook until softened. Stir in next 4 ingredients until well blended. Add tomatoes and broth; simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. Add beans and peas, undrained, and simmer until heated through. Stir in cilantro.

vegetable oil, onion, garlic, chili powder, cumin, salt, tomatoes, vegetable broth, red bell pepper, green bell pepper, butternut squash, black beans, kidney beans, chick peas, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85084 (may not work)