Three-Bean Vegetarian Chili

From Cooking Light

Yield: 6 servings (serving size: about 1 1/2 cups)

Ingredients:

2 red bell peppers

3 tablespoons extra-virgin olive oil

1 cup chopped onion

2 teaspoons ground cumin

1 teaspoon crushed red pepper

1 teaspoon paprika

1/4 teaspoon salt

4 garlic cloves, thinly sliced

2 cups organic vegetable broth

1 1/2 cups (1/2-inch) cubed peeled butternut squash

1 (28-ounce) can no-salt-added tomatoes, undrained and chopped

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can cannellini beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained

1/2 cup thinly sliced green onions

Preparation:

1. Preheat broiler.

2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Nutrition Information:

CALORIES: 264 ( from fat) FAT: 8.3 g (sat: 1.2 g, mono: 5.2 g, poly: 1.3 g) CARBOHYDRATE: 40.9 g FIBER: 10.7 g CALCIUM: 145 mg CHOLESTEROL: 0.0 mg IRON: 4.4 mg PROTEIN: 9.5 g SODIUM: 689 mg