Enjoy this comforting and healthy Chili while the air get 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 black beans
Sautée 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 to soup.
Simmer for an additional 10 minutes.
Top with cilantro and avocado if desired. Enjoy!
Sourced by @shelbyhamilton