Three-Bean Vegetarian Chili

2 red bell peppers

2 tablespoons extra-virgin olive oil

1 cup chopped onion

2 teaspoons ground cumin

1 teaspoon crushed red pepper (adjust to taste)

1 teaspoon paprika

1/2 teaspoon salt

4 garlic cloves, minced

2 cups vegetable broth

1 1/2 cups (1/2-inch) cubed peeled butternut squash

1 (28 ounce) can diced tomatoes
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

1. Preheat broiler.

2. Cut bell peppers in half length-wise. 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. 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.

Adapted from Cooking Light magazine, Jan/Feb 2010