Ingredients
- 1 tablespoon olive oil
- 3/4 cup onion diced
- 1/2 cup celery sliced
- 1 red pepper chopped
- 1 tablespoon fresh garlic minced
- 3 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground coriander (optional but recommended)
- 1/4 teaspoon cayenne pepper
- 1 can black beans (15 ounces) drained and rinsed
- 1 can fire-roasted diced tomatoes (15 ounces)
- 1 can crushed tomatoes (15 ounces)
- 1 cup frozen corn kernels
- 1/3 cup vegetable broth or water
- 2 bay leaves
- 3 cups butternut squash cut into 1/2 inch cubes
- 1/2 cup parsley minced
Instructions
- Heat the oil in a large pot on medium-high heat. Add the onion, celery, pepper, and garlic and cook until they begin to soften, about 3-4 minutes.
- Add the chili powder, paprika, cumin, salt, coriander, and cayenne and cook until fragrant, about 1 minute.
- Add the beans, diced tomatoes, crushed tomatoes, corn, broth or water, and bay leaves and stir. Stir in the squash.
- Bring a boil then cover and reduce the heat to maintain a low simmer. Cook until the squash is tender, about 1 hour. Make sure to stir it every so often.
- Once the squash is soft, remove the bay leaves and stir in the parsley. Serve.
