Vegetarian Chili With Winter Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1 recipe simmered pintos or 3 (14-ounce) cans
• 2 tablespoons grapeseed, sunflower or canola oil
• 1 onion, finely chopped
• 1 large or 2 medium carrots, cut in small dice
• 1 red pepper, diced (optional)
• 2 large garlic cloves, minced
• 3 tablespoons mild ground chili (or use hot, or use more)
• 1 tablespoon lightly toasted cumin seeds, ground
• 1 28-ounce can chopped tomatoes
• 1 teaspoon dried oregano, preferably Mexican oregano
• 2 tablespoons tomato paste dissolved in 1 cup water
• 2 cups diced winter squash (about 3/4 pound)
• Salt to taste
• 1/2 cup chopped cilantro
• Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)