Three Bean Vegetarian Chili

2 organic red bell peppers
3 tbsp organic extra virgin olive oil
1 cup organic onion, chopped
2 tsp organic ground cumin
1 tsp organic crushed red pepper
1 tsp organic paprika
1/4 tsp sea salt
4 organic garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups organic butternut squash, cubed and peeled
1 (28-ounce) can organic tomatoes, undrained and chopped
1 (15-ounce) can organic pinto beans, rinsed and drained
1 (15-ounce) can organic cannelloni beans, rinsed and drained
1 (15-ounce) can organic red kidney beans, rinsed and drained
1/2 cup organic green onions, thinly sliced


  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a paper bag; fold to seal. Let stand 15 minutes. Peel and chop peppers.
  3. Heat a stock pot over medium-low heat. Add oil to the 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.