Wednesday, September 25, 2013
Source: Clean Eating (slightly modified by Aimee)
3 TB olive oil
1 cup chopped onion
2 red bell peppers, chopped
2 tsp cumin
1 tsp crushed red pepper
1 tsp paprika
salt to taste
4 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups cubed butternut squash*
1 can (28 oz) diced tomatoes
1 can (15 oz) pinto beans, drained & rinsed
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) cannellini beans, drained & rinsed
1/2 cup sliced green onion
1.Heat oil in large pot; saute onion & red pepper 10 minutes. Stir in cumin, crushed red pepper, paprika, & garlic; cook 2 minutes, stirring frequently.
2. Add broth, squah, & tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
3. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
*to use squash that is already cooked, add in with the beans.