Name: Vegan Three Bean Chili with Fall Veggies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 1/2 cup dry kidney beans + 1/2 cup dry black beans + 1/2 cup dry pinto beans (soaked overnight and cooked until very tender. Drain. (If using canned, substitute with 4 cups of canned, drained beans. You can use just one kind of bean in this recipe).); 1 tbsp vegetable oil (like avocado, coconut or olive); 6 cloves of garlic; 2 tsp red pepper flakes; 2 tsp cumin seeds (lightly roasted); 1 medium red onion (diced); 2 medium carrots or 1 large (diced); 1 large green bell pepper (diced); 2 medium tomatoes (finely diced); 2 tbsp tomato paste; 1 tbsp fresh sage (sub with 1 tsp if using dry); 1 tbsp fresh rosemary (sub with 1 tsp if using dry); 1/2 inch butternut squash (cut into 1/2- cubes (about 2 cups)); Salt and ground black pepper to taste