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
Preheat broiler
Cut and clean capsicum
Broil until blackened (about 15 minutes)
Peel and chop capsicum, squash and onion
Slice garlic
Heat pot over medium-low heat
Add oil, then onion, cumin, crushed red pepper, paprika, garlic
