Ingredients

1 Tbsp. vegetable oil
2 C. chopped onions
2 Tbsp. chopped garlic
3 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1 tsp. seeded, minced chipotle in adobo (optional)
28-oz. can whole tomatoes in puree, cut up
14-1/2 oz. canned vegetable broth
1 C. diced red pepper
1 C. diced green pepper
2 C. diced butternut squash
1 C. black beans (15-1/2 or 19 oz.)
1 can kidney beans (15-1/2 or 19 oz.)
1 can chickpeas (15-1/2 or 19 oz.)
1/4 C. chopped fresh cilantro
2 C. cooked rice

Cooking Instructions

Heat oil in Dutch oven over medium heat. Add onions and garlic; cook 5 to 7 minutes, until softened. Stir in chili powder, cumin, salt and chipotle. Cook, stirring, 1 to 2 minutes. Add tomatoes and broth; simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. Drain and rinse beans and chickpeas. Add to Dutch oven and simmer until heated through. Stir in cilantro. Serve with rice
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)