My Spicy 3-Bean Chili

So living in Wyoming, I'm forced to eat foods that will keep me warm and comfort in these extremely cold days (which is practically everyday, I now  get excited when its 50 degrees outside). As such I've dabbled in the art of making chili, veggie style. No meat....just pure spicy goodness.

Ingredients:

• 1 can black beans
• 1 can light/dark red kidney beans
• 1 can cannellini/white kidney beans
• 1.5 cups chopped Mexican squash*
• 2 cups chopped yellow onion
• 1 chopped jalapeno
• 1/2 cup chopped green bell peppers
• 3 cloves of diced garlic
• 2 medium tomatoes, chopped
• 1 tsp cumin
• 1 tsp turmeric
• 1.5 tbsp chili powder
• 1.5 tbsp Mexican style chili powder
• 1 tbsp oregano
• 1.5 tsp salt
• 1 tsp paprika
• 1 tsp black pepper
• 1 tbsp vinegar
• 1 tbsp hot sauce
• 1-2 cups water
• 2 tbsp lime juice

*I have substituted carrots and celery in place of the squash as well.

Directions:

1. Saute onions, peppers and garlic (if using carrots and celery, include them in this step) in light oil until tender.
2. Mix beans, spices, vinegar, hot sauce, tomatoes, squash*, cooked veggies, and water in a big pot.









3. Bring mixture to a boil and reduce heat to low.









4. Let cook on low for 1-2 hours or until veggies are soft, but not mushy.
5. Serve with crushed corn or tortilla chips, salsa, cornbread or whatever else you like with your chili and ENJOY!