Squash and Bean Chili | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 2 cups chopped onions
• 6 cloves garlic, finely chopped
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp red pepper flakes
• 1 can (28 oz/796 mL) diced tomatoes
• 1 1/2 cups vegetable or chicken broth
• 2 cups cubed peeled butternut squash
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 3 cans (19 oz/540 mL each) mixed beans, rinsed and drained
• 1/4 cup chopped fresh cilantro