- Ingredients:
- 2 red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1/2 tbsp cajun spice powder (optional)
- 1/2 tbsp crushed red pepper (chili powder)
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups organic vegetable broth
- 1 cup cubed peeled summer squash
- 1 cup chopped tomatoes
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can red kidney beans, rinsed and drained
- 1/2 cup thinly sliced green onions (optional)
Preparation Time: 15-20mins
Cooking Time: 30-45 mins
Method:
- 1. Preheat broiler.
- 2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a ziploc bag and seal. Let stand 15 minutes. Peel and chop peppers.
- 3. Heat a Stockpot over medium-low heat. You can find one here
- 4. Add oil to pot and swirl to coat.
- 5. Add onion; cook 15 minutes, stirring occasionally.
- 6. Stir in cumin , garlic, crushed pepper powder, cajun powder, salt ; cook 2 minutes, stirring frequently.
- 7.Add bell peppers, broth, squash, and tomatoes; bring to a simmer.
- 8.Cook 20 minutes, stirring occasionally.
- 9. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
- 10. Serve with bread