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
• 1/4 tsp salt
• 4 garlic cloves, thinly sliced
• 2 cups organic vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 (28 oz) can no-salt-added tomatoes, undrained and chopped
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can red kidney beans, rinsed and drained
• 1/2 cup thinly sliced green onions

1. Pre-heat boiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally.
4. Add cumin Stir in cumin, red pepper, paprika, and garlic. Cook 2 minutes, stirring frequently.
5. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
6. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Taken from MyRecipes.