Phenomenal Phoods

30-Minute Loaded Veggie Chili

Ingredients:

• 2 tablespoons olive oil
• 1 butternut squash (cut into large cubes (I cheated and bought already cubed butternut squash))
• 2 bell peppers of any colour (chopped)
• 1 jalapeno (diced)
• 3 cloves garlic (minced)
• 1 medium yellow onion (diced)
• 1 packet taco seasoning (whatever spice level you like)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon smoked paprika or liquid smoke if you like that smokey flavour
• 1 15.5 oz can great northern beans (drained and rinsed)
• 1 15.5 oz can red kidney beans (drained and rinsed)
• 1 14.5 oz can fire roasted diced tomatoes
• 1 4.5 oz can diced green chiles
• 1 cup vegetable broth (I highly recommend using better than bouillon vegetable base)
• Salt & pepper (to taste)
• Avocado, cilantro, lime wedges, Greek yogurt or sour cream and shredded cheese or any other toppings you like

Instructions:

1. Heat oil in a large pot or dutch oven over medium-high heat.
2. Add butternut squash and cook for 3 minutes until starting to brown on the edges.
3. Add bell pepper, jalapeno, garlic and onion and cook for another 5 minutes until onions and butternut squash are starting to soften.
4. Stir in taco seasoning, red pepper flakes, smoke paprika or liquid smoke and cook for another minute until fragrant.
5. Add beans, tomatoes, green chiles and vegetable broth.
6. Bring the mixture to a boil. Reduce heat to medium-low, cover and let simmer for 20 minutes until thickened.
7. Season with salt & pepper, to taste.
8. Serve with whatever toppings you like. I like to pile it high with avocado.