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Butternut Chili

Notes: 

suggested by Donna

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Ingredients: 

1 tablespoon extra virgin olive oil
3-6 cloves garlic, to taste, minced
1 teaspoon each: cumin, chili powder and ginger
1 medium red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups gluten-free broth
1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice
1 cup chopped green chiles- mild or hot, as you prefer
2 14-oz. cans black beans, rinsed, drained
1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
1 tablespoon golden balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar
1 large fresh lime- for juice and garnish

Read more: http://glutenfreegoddess.blogspot.com/2007/12/butt...


 

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