Ingredients
4 T. olive or coconut oil - divided
2 large onions - 1/2 in. dice
1 large butternut squash - 1/2 in. dice (about 3 cups total)
1 large red pepper - 1/2 in. dice
1 large yellow pepper - 1/2 in. dice
2 serrano peppers - finely diced (taste for heat and keep seeds if it is not too hot)
2 garlic cloves - finely diced
2 15 oz. cans diced tomatoes with onions & garlic
4 15 oz. cans beans, drained (black beans or dark kidney beans or mix of both kinds)
1/4 lb. thin fresh green beans, trimmed and sliced diagonally in 1/2 inch pieces
1 t. ground cumin
1 T. chili powder
1/2 - 1 t. smokey chili powder (chipotle or adobo or smoked paprika ok)
1 cup (or more) vegetable stock
1 T. chipotle in adobo sauce, finely minced
Dash red pepper
Dash black pepper
Garnishes:
shredded cheddar
sliced avocado
roughly chopped cilantro
sour cream
thin strips of flour or corn tortilla sautéed in oil
Preparation
Heat 1 T. of oil in large skillet and sauté onions, squash, red and yellow peppers in batches. Do not over crowd pan or they will steam, add extra oil as needed. When veggies are soft and beginning to brown remove them to a large pot.
When you are sautéing the last batch add the serrano peppers and garlic and cook another minute then add the cumin and chili powders to allow them to toast briefly then add entire mixture to the pot.
Add the tomatoes and the beans and vegetable stock and bring to a boil. Add chipotle peppers and green beans and reduce heat. Cover and cook until thickened and beans are just tender. Add more stock as needed. If not thick enough remove lid and simmer a little longer.
When it is reduced taste, and add black pepper and red pepper to your taste. Adjust seasoning as desired.
To serve top with garnishes.
Enjoy!!!
