Butternut Chili

1 medium sweet onions, diced

1 tbsp olive oil

1 red bell peppers, diced

2 cloves garlic, minced

1 small butternut squash, cubed

2 cups black beans (1 lg can), drained and rinsed

1 cup canned diced tomatoes

1 tbsp chili powder (or more to taste)

2 tsp cumin

2 tsp paprika

2 cups vegetable broth

Sea salt

Directions

1. Combine chopped onion and minced garlic. Sauté the onion for about 5 minutes or so. Reduce heat if necessary to avoid burning.
2. Add the chopped pepper and butternut squash. Cook for about 12-15 minutes.
3. Add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, and salt and stir well. Simmer on low-medium for another 5 minutes.