Categories: soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 3-6 cloves garlic, to taste, minced
- 1 teaspoon each: cumin, chili powder and ginger
- 1 medium red or sweet onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, cored, seeded, diced
- 1 green bell pepper, cored, seeded, diced
- 2 cups butternut squash, cubed
- 3 cups gluten-free broth
- 1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice
- 1 cup chopped green chiles- mild or hot, as you prefer
- 2 14-oz. cans black beans, rinsed, drained
- 1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
- 1 tablespoon golden balsamic vinegar or rice vinegar
- 1 tablespoon organic raw agave nectar
- 1 large fresh lime- for juice and garnish
Directions
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Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
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Before serving, squeeze in the juice from half a lime; stir. Taste test for seasoning adjustments – more lime? A pinch of salt? More heat? A touch more agave? You decide.
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Serve piping hot, as is, or with a garnish on top.
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Garnish Ideas:
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Chopped fresh cilantro
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Wedge of lime
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Crumbled blue corn chips
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Greek yogurt or vegan sour cream