Butternut Squash Chili

2 red bell peppers

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoons ground cumin

1/2 teaspoon crushed red pepper

1 teaspoon paprika

1/2 teaspoon salt

4 garlic cloves, finely chopped

2 cups vegetable broth

2 cups cubed peeled butternut squash (1/2 inch cubes)

2 (15 ounce) cans tomatoes, undrained OR 2 cups diced fresh tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can cannelloni beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

fresh ground pepper

Optional garnishes:

1/2 cup thinly sliced green onions

1/2 cup shredded cheddar cheese

1 avocado, diced

1 small bunch cilantro, chopped

Directions:

Preheat broiler.  Broil bell peppers on a foil lined baking sheet for 20 minutes, or until blackened.  Remove peppers and seal them in a ziplock plastic bag.  Let rest 15 minutes then cut in half lengthwise, discard stem and seeds.  Peel and chop peppers.

Heat a stockpot or dutch oven over medium heat.  Add oil to pan and cook onion for 15 minutes, stirring occasionally.  Add cumin, red pepper, paprika, salt and garlic.  Cook another 2 minutes, stirring.  Add bell peppers, vegetable broth, squash and tomatoes.  Bring to a simmer and cook 20 minutes, stirring occasionally.  Add beans and simmer another 20-30 minutes while the soup thickens, stirring occasionally.  Season with fresh ground pepper, to taste.  Makes 6 servings.