Butternut Squash and Red Bean Stew - Forks Over Knives

Ingredients

• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped bell peppers, any color
• 9 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon ground caraway
• 1½ lb. butternut squash, peeled and cut into 1-inch cubes (4 cups)
• 1½ cups chopped tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• ¼ teaspoon crushed red pepper
• 2 tablespoons oat flour
• 2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
• 2 tablespoons red wine vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste