2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2″) cubed peeled butternut squash
1 (28 oz) can no-salt added tomatoes, undrained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannelli beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions

preheat broiler.

cut bell peppers in half lengthwise. remove and discard seeds and membranes. place pepper halves, skin sides up, on a foil-lined baking sheet. broil 15 minutes or until blackened. place pepper halves in a zip-top plastic bag; seal. let stand 15 minutes. peel and chop peppers.

heat a dutch oven over medium-low heat. add oil to pan; swirl to coat. add onion; cook 15 minutes, stirring occasionally. stir in cumin and next four ingredients (through garlic); cook 2 minutes, stirring frequently. add bell peppers, broth, squash, and tomatoes; bring to a simmer. cook 20 minutes, stirring occasionally. add beans; simmer 25 minutes or until slightly thick, stirring occasionally. sprinkle with green onions.

6 (1 1/2 cup) servings