Three-Bean Vegetarian Chili

A hearty and filling chili with a little bit of a zip to it. Wasn't one of my favorite three-bean chilies I've made and definitely wasn't one of the easiest. Took a lot of time roasting the peppers and simmering the vegetables and beans. However, it did have a good taste to it, and we enjoyed eating it. The serving size is really big too. The picture shows an actual serving.

Cost: About $11.50 ($1.91 per serving) - 2 red bell peppers ($2.98), vegetable broth 14 oz ($0.85), butternut squash ($3.17), whole tomatoes 28 oz ($0.99), organic pinto beans 15 oz ($1.09), cannellini beans 15 oz ($0.79), organic red kidney beans 15 oz ($1.09), green onions ($0.50).

Prep: 15 minutes
Cook: 60 minutes
Yield: 6 servings

• 2 red bell peppers
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 teaspoons ground cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 4 garlic cloves, minced
• 14 oz vegetable broth
• 1 1/2 cups cubed peeled butternut squash
• 28 oz can whole tomatoes, undrained and chopped
• 15 oz organic pinto beans, rinsed and drained
• 15 oz cannellini beans (white chili), rinsed and drained
• 15 oz organic red kidney beans, rinsed and drained
• 2 thinly sliced green onions (about 1/2 cup)

1. Preheat broiler
2. Cut bell pepper sin 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
3. Place pepper halves in a zip-lock plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
4. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally.
5. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently.
6. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
7. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Nutrition: (1 1/2 cups) 333 calories, 8.0 g fat, 1.1 g saturated fat, 0.0 mg cholesterol, 985.1 g sodium, 51.9 g carbohydrate, 14.9 g fiber, 8.9 g sugars, 14.0 g protein.