Vegetarian Butternut Squash Chili

littlesunnykitchen.com

Deanna

2 tablespoons ( 30 ml) olive oil, not extra virgin

1 large ( 150 g) yellow onion diced (about 1 cup)

1 red bell pepper diced

2 cloves garlic minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

½ teaspoon italian seasoning

1 14.5- ounce ( 400 g) can diced tomatoes

2 15.5- ounce ( 400 g) cans kidney beans, drained and rinsed

1 medium ( 700 g) butternut squash peeled and diced into 1-inch cubes (about 3 cups)

2 ½ cups ( 600 ml) vegetable broth

1 bay leaf

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

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