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Categories:
olive oil onion garlic red bell pepper cabbage cocoa powder chili powder butternut tomato paste vegetable broth red kidney beans chickpeas salt corn kernels avocado
Viewed: 42 - Published at: 7 years agoIngredients
- 2 Tbsp olive oil
- 1 large onion, coarsely chopped
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, diced
- 2 cups finely chopped cabbage (can use preshredded coleslaw mix)
- 1 tbsp unsweatened cocoa powder
- 1 tsp chipotle chili powder
- 1 lb butternut squash pealed and cut into 1 inch chunks
- 1/4 cup tomato paste
- 2 cups vegetable broth
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 1/2 tsp coarse salt
- 1 1/2 cups frozen corn kernels, thawed
- Avocado, tomato, and pickled jalapenos, for topping
Method
- 1. In a 5-quart pot, heat the oil on medium. Add the onion, garlic, and bell pepper and cook, stirring frequently, until the onion is golden brown and tender, about 10 minutes.
- 2. Stir in the cabbage and cook, stirring frequently, until it's wilted, about 5 minutes. Add the cocoa powder and chili powder; cook 1 minute. Add the squash and tomato paste and cook 1 minute.
- 3. Add the broth, beans, chickpeas, and salt and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes. Stir in the corn and heat through, about 3 minutes longer. Serve topped with avocado, tomato, and jalapenos.
