TREAT: Delicious Vegetarian Chili (5 Bean & Butternut Squash)

A coworker provided me with this delicious recipe for vegetarian chili.  It is easy to make, serves about 6 people, is healthy & filling.  I really recommend it!  

Ingredients:  

• 1 cup diced yellow onion
• 1 diced green bell pepper
• 1 diced red  bell pepper
• 3 cloves garlic, minced
• 1 1/2 tablespoons Mexican style chili powder
• 2 teaspoons salt
• 1  1/2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can whole peeled tomatoes, broken up with your hands
• 3 cups vegetable stock
• 2 bay leaves
• 1 1/2 cups cooked and drained great Northern beans
• 1 1/2 cups cooked and drained pinto beans
• 1 1/2 cups cooked and drained kidney beans
• 1 1/2 cups cooked and drained black beans
• 1 1/2 cups cooked and drained navy beans
• 3 cups cubed butternut squash (I used a bag of frozen squash from Trader Joe’s)
• 1/4 cup rough chopped cilantro

Mix the spices & other ingredients before you begin cooking -- it will help A LOT in the process.  The chili flavors really impact the taste of the chili.  The amount in this recipe makes the chili medium-spicy.

Steps: 

In a Dutch oven or large pot, over medium-high heat, cook the onions, bell peppers, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon until vegetables are soft, 4 to 6 minutes.  

Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. 

Add the beans, squash and cilantro, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency.  Taste and adjust the seasoning, if necessary.

Serve with grated cheddar cheese, sour cream and chopped fresh cilantro