Three-Bean Vegetarian Chili

2 red peppers, seeded and diced
3 T olive oil
1 medium onion, chopped
2 t ground cumin
1 t crushed red pepper
1 t paprika
1/4 t salt
4 garlic cloves, minced
2 cups low-sodium vegetable broth, heated
1 1/2 cups butternut squash, peeled and cubed into 1/2-inch pieces
28-oz can no-salt-added chopped tomatoes
3 15-oz cans of beans, rinsed and drained (a combination of red kidney, cannellini and black beans works nicely)
Heat a stockpot over medium-low heat. Add oil to pan. Add onion and diced peppers; cook for 5 minutes, stirring occasionally. Stir in cumin, red pepper flakes, paprika, salt and garlic; cook 2 minutes. Add broth, squash and tomatoes; simmer for 20 minutes. Add beans; simmer for 25 minutes, stirring occasionally. Garnish at the table with whole-grain tortilla chips, low-fat shredded cheese, chopped scallions and/or plain nonfat Greek yogurt.


Recipe adapted from Cooking Light.