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Emily's Butternut Squash and Black Bean Chili (vegan) Recipe


45 Minutes to Prepare and Cook

serves 6
206 cals per serving


2 medium onions, diced
2 cups bell peppers, diced
2 cloves garlic, minced
1 butternut squash, cubed
2 cans black beans, drained and rinsed
1 can diced tomatoes
2 tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
4 cups vegetable broth
salt and pepper to taste



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