Butternut Squash & Four Bean Chili

• 1 tbs. extra virgin olive oil
• 3 cups onion chopped
• 1.5 cups carrots chopped
• 3 cloves garlic minced
• 4 cups low sodium vegetable broth
• 3 cups butternut squash diced
• 1 28 oz can crushed tomatoes
• 4 15 oz cans beans (black, pinto, cannellini, and red beans)
• 3 tbs. chili powder
• 1 tbs. cumin
• 1 tsp. cinnamon
• 1 tsp. salt and pepper

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• Heat oil in large pot over medium-high heat. Add onion and cook, stirring often, until it starts to brown (~5 min). Reduce heat to medium. Add carrot and continue cooking, stirring often, until the vegetables are soft (~4-5 more min).
• Add garlic and continue to cook for an additional minute.
• Next, stir in broth and bring to a boil over high heat. Add squash, tomatoes, beans, chili powder, cumin, cinnamon, and salt. Cover and return to a boil.
• Reduce heat to maintain a gentle simmer and cook, uncovered, until the squash is tender, about 30 minutes.
• Optional: diced onion, cotija cheese, roasted pumpkin seeds.

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