Vegetarian Chili

It’s soup season, baby! I love love love making soups. For one, they are always better reheated after the flavors have really seeped together. So you know you will have great leftovers all week! I also love that you can just throw a ton of veggies together, pour some broth and seasonings on top, and call it a meal! Veggie heavy meals have been calling my name lately so I wanted to make a vegetarian chili. I added butternut squash to mix it up instead of just having beans! Butternut squash is fullll of nutrients - including beta carotene which is good for eye health! I already can’t wait to make this soup again to enjoy on cool Sunday afternoons (okay, I’m really dreaming here - who knows when it will be cool in San Diego).

Ingredients -

1/4 yellow onion chopped fine

2 cups cubed butternut squash

1 clove minced garlic

1 15 oz. can crushed tomatoes

1 15 oz. can tomato sauce

3 cups vegetable broth

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 can chickpeas (drained)

1 can kidney beans (drained)

1 tbsp. avocado oil

salt and pepper

Instructions -

Heat avocado oil in a dutch oven on the stove top over medium high heat. Add the garlic, onion, butternut squash, and salt and pepper to taste. Let sauté for 8 minutes, mixing it up so it doesn’t stick. Pour in the can of crushed tomatoes, tomato sauce, vegetable broth, oregano, and basil. Mix well, place the lid on the pot and let it simmer for 20 minutes. Add the chickpeas and kidney beans. Let simmer 10 more minutes. I topped mine with avocado slices and it was absolute delicious!