1 cup yellow onion, diced
1 cup carrot, diced
1 cup bell pepper (any color), diced
3 or more cloves garlic, minced
2 tsp soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 tsp dried oregano
1 tsp dried cumin
1 14.5 oz can diced tomatoes
1 1/2 cup pureed squash (pumpkin or delicata are the best)
olive oil for sautéing
2 cups vegetable broth
3 cups cooked beans (black, pinto, kidney, or tigers eye)
1 TBSP lime juice
Optional toppings: cilantro, jalapeno, sour cream, cheese, avocado
1. Dice up all the veggies.
2. Sauté onion, carrot, pepper in olive oil for about 5 minutes. Add garlic, soy sauce, and spices. Sauté another minute.
3. Add tomatoes, vegetable broth, squash and cooked beans.
4. Simmer about 15 minutes to meld.
5. Serve with any or all the suggested toppings and consider whipping up a batch of corn bread.