Five Bean Chili
|Extra virgin olive oil||1 Tablespoon|
|Onions||2 Large, chopped|
|Jalapeno chili pepper||1 , chopped with seeds (Wear Plastic Gloves When Handling)|
|Butternut squash||1 Large, peeled, seeded and chopped|
|Parsnips||4 Medium, peeled and chopped|
|Vegetable broth||3 1⁄2 Cup (56 tbs)|
|Canned beans||75 Ounce, rinsed and drained (5 Cans, 15 Ounce Each Choose A Variety Of 5 Beans, Such As Black, Kidney, Garbanzo, Cannellini And Pinto Beans)|
|Tomatoes with garlic||28 Ounce, diced (1 Can)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chopped fresh cilantro||2 Tablespoon|
Heat the oil in a large saucepot over medium-high heat.
Add the onions and cook, stirring frequently, for 2 minutes.
Add the chile pepper (if using), squash, and parsnips and cook, stirring frequently, for 3 minutes.
Add the broth, beans, tomatoes (with juice), chili powder, and cumin and bring to a boil over high heat.
Reduce the heat to low and simmer, uncovered, for 20 minutes, or until the parsnips and squash are tender.
Stir in the cilantro.