Best Vegan Bean Chili with Veggies

🧂 Ingredients

• 15 oz pinto beans

  can drained and rinsed
• 15 oz black beans

  can drained and rinsed
• 15 oz white beans

  can drained and rinsed
• 15 oz chickpeas

  can drained and rinsed
• 1 each onion chopped
• 2 cloves garlic chopped
• 5 each baby bell peppers

  deseeded and chopped
• 2 each carrots

  peeled and chopped
• 2 cups butternut squash

  peeled and cubed
• 1 15 oz can crushed tomatoes
• 1 cup water
• 2 Tbsp chili powder
• 1 tsp cumin
• 1 tsp Smoked paprika
• ½ cup frozen corn
• 1 pinch crushed red pepper
• 1 each zuchinni

  chopped
• 1 tsp olive oil
• 1 salt and pepper

  to taste

Instructions

• 1 Start by putting all veggies (except corn) in a high speed blender or food
  processor and pulsing until so small that your kids won’t notice there are
  veggies in this. Just cut the harder veggies like butternut and carrots smaller
  so that they get chopped by blades easier
• 2 In a large pot Sauté all the blended veggies in oil, stirring often until you
  can smell them about 5 mins
• 3 Add drained beans, water, tomatoes and spices and bring to a boil for 3-5 mins
  and add corn
• 4 Turn down to a simmer for 10-15 mins to let thicken and all flavors meld. Stir
  often to make sure nothing is burning on bottom. Taste for salt and adjust to
  your preferences..

Nutrition Info