INGREDIENTS
1
Bell pepper
12 oz
Butternut squash
2
Carrots
2
stalks Celery
2 cloves
Garlic
3 15.5 ounce cans
Kidney or black beans, red
1
Onion, large
1 29 ounce can
Tomatoes
1 cup
Vegetable stock
2 tbsp
Chili powder, dark
1/4 tsp
Red pepper flakes
2 tsp
Canola oil
2 tsp
Cumin, ground