Three Bean Vegetarian Chili

In an effort to be kinder to our bodies and the environment we are making an effort to eat less meat.  The cumin and paprika add earthy flavor to this meatless chili.  We serve ours with a spinach salad topped with apples and nuts (almonds or walnuts) and whole grain bread or cornbread.
This recipe is by Julianna Grimes, Anissa Helou, and James Peterson from the Cooking Light Magazine

2 red bell peppers (we use orange or yellow)
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon sea salt
4 cloves garlic thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2 inch) cubed peeled butternut squash
1 (28 ounce) can no salt added tomatoes, undrained and chopped
1 (15 ounce) can pinto beans, rinsed and drained
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.Broil/roast peppers in oven for about 15 minutes
2. Cut peppers in half, remove and discard seeds.  Peel and chop peppers.  *If no time to roast peppers just chop them and sautee them in a little olive oli until softened.
3. Heat a dutch oven over medium-low heat.  Add oil to the pan and swirl to coat.  Add onion; cook 15 minutes, stirring occasionally.  Stir in the cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently.  Add bell peppers, 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.

Yield: 6 servings (serving size about 1 1/2 cups)

Nutrition Info:  Calories 264; Fat 8.3g (sat. 1.2 g, mono5.2 g, poly 1.3 g);Protein 9.5 g;Carb 409 g; Fiber 10.7g Chol 0mg; Iron 4.4 mg; sodium 787 mg; Calc 145 mg