Enjoy this comforting and healthy Chili while the air gets chillier and the leaves cover the ground.
2 tbsp. olive oil
1 butternut squash cut into cubes
5 cloves of garlic
1 shallot (could also use a white or yellow onion)
5 or 6 celery stalks diced
5 large carrots diced
1 tsp of each: salt pepper, paprika, oregano, and crushed red pepper
1/2 tsp cayenne
1 box (32 oz.) of vegetable broth
1 28 oz. can crushed tomatoes
1 can corn
1 can kidney beans
1 can of black beans
Sauté the shallot and garlic in oil on medium-low heat for 2-3 minutes
Add squash, celery, and carrots and let cook on medium-high for about 10 minutes.
Add crushed tomatoes, broth, and seasonings.
Reduce heat to low and cook until the carrots and squash are fork-tender.
Meanwhile, rinse and drain the canned beans and corn and add them to the soup.
Simmer for an additional 10 minutes.
Top with cilantro and avocado if desired. Enjoy!
Sourced by @shelbyhamilton