Recipe: Three bean vegetarian chilli

Did you know that one red capsicum has twice as much Vitamin C as an orange? This hearty vegetarian chili is the perfect meal to warm you up on cold winter days.

Ingredients

• 2 red capsicums
• 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) butternut squash
• 2 x 440g can tomatoes
• 425 g can pinto beans
• 425 g can cannellini beans
• 425 g can red kidney beans
• 1/2 cup green onions

Directions

1. Preheat broiler
2. Cut and clean capsicum
3. Broil until blackened (about 15 minutes)
4. Peel and chop capsicum, squash and onion
5. Slice garlic
6. Heat pot over medium-low heat
7. Add oil, then onion, cumin, crushed red pepper, paprika, garlic
8. Cook for 2 minutes, stirring frequently
9. Add capsicum, squash, broth, tomatoes
10. Simmer for 20 minutes
11. Add beans
12. Simmer for another 20 minutes
13. Add salt to taste – and enjoy!