Ingredients
- 1/4 cup water, for water saute
- 1 butternut squash (about 3 - 4 cups), peeled, seeded & diced
- 1 medium red onion or 2 large shallots, diced
- 2 red bell peppers, cored, seeded and diced
- 3 large cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon chipotle powder, or to taste
- 1 teaspoon cumin
- 1/4 - 1/2 teaspoon cinnamon, start small
- 1/2 teaspoon cocoa powder, optional
- 3 cans (15 oz) black beans, drained and rinsed, or 4-5 cups home cooked black beans
- 2 cans (15 oz) fire roasted tomatoes + juice or 3 to 4 fresh tomatoes, diced
- 2 cups water or vegetable broth
- himalayan salt, to taste
Directions
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In large stock pot over medium high heat, heat water and saute the butternut squash, onion, bell peppers and garlic until onions are soft and translucent, about 5-7 minutes.
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Add your spices, beans, tomatoes and vegetable broth, bring to a boil, reduce heat, cover and simmer for about 1 hour, stirring occasionally and tasting for flavor along the way.
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Will be done when the butternut squash is tender.