Vegetarian Chili

This makes for a very large batch! You can freeze for later or store for leftovers. This would also make for a nice gift in a quart jar for a neighbor.

2 tsp Extra Virgin Olive Oil
1 large Yellow/White Onion
3 tsp Cumin
1/4 tsp Crushed Red Pepper
1 tsp Paprika
1 tsp Real Salt/Himalayan Salt
5 Garlic Cloves, minced
4 cups Organic Vegetable Broth
2 cups Roasted Red Bell Peppers (you can buy it in a jar or make your own), chopped
1 medium sized Butternut Squash, peeled and cubed (1/2 inch), about 2 cups
4 cups Stewed Tomatoes (I use my mom's homemade stewed tomatoes, yum!)
1 (15 oz) can Pinto Beans, drained and rinsed
1 (15 oz) can Red Kidney Beans, drained and rinsed
1 (15oz) can Cannellini Beans, drained and rinsed
2 stalks of Green Onion, thinly sliced

In a Dutch oven over low heat add oil and warm. Add onion and cook for 5 minutes. Add cumin and next 4 ingredients, through the minced garlic. Cook another 2 minutes. Add the rest of the ingredients and simmer for 30 minutes or until the squash is tender. For a thicker chili simmer uncovered. For more of a stew like dish simmer covered with a lid. Sprinkle with green onions. I also like to add avocado chunks too.