Three Bean Chili on a snowy day

• This morning we woke up to a few inches of snow, and the kids were so happy to play in it.  Since John had to shovel and it was a cold morning I decided to make a big pot of chili to warm everyone up for lunch.  Thank you honey for shoveling!
• Vegetarian 3 bean chili (we cheated and added meat!)
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• Ingredients:
• 2 red bell peppers
• 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) cubed peeled butternut squash
• 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
• 1 (15-ounce) can pinto beans, rinsed and drained 
• 1 (15-ounce) can cannellini beans, rinsed and drained 
• 1 (15-ounce) can red kidney beans, rinsed and drained 
• 1/2 cup thinly sliced green onions 
• We LOVE beans!!!!!!!!!!!!!!!!!

Preparation

1. 1. Preheat broiler.
2. 2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
3. 3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.