Ingredients
Scale
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp dried oregano
- 2 tsp smoked paprika
- salt + pepper to taste
- 3 tbsp oil
- 1 small sweet potato cut into bit size pieces
- 1 onion chopped
- 1 small bell pepper chopped
- 3 cloves garlic minced
- 1 cup black beans cooked
- 1 cup kidney beans cooked
- 1 cup butternut squash cut into bit size pieces
- ½ cup corn frozen corn
- ½ cup water or veggie broth
- 1 16z canned diced tomatoes
- 2 canned chipotle peppers
Instructions
- In pot, heat up the oil and add the onions, cook for 2-3 mins on medium high heat.
- Next add the sweet potatoes, butternut squash, corn and bell peppers, cook for additional 2 mins and all in all the spices.
- Add the beans, canned tomatoes, veggie broth and chipotle pepper. Mix everything until it’s well combined. Cover with a lid and simmer on medium heat for 15 mins.
- Serve with sour cream, shredded cheese, scallions or any toppings of choice.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Mexican
Keywords: Chipotle Chili, soup, vegetarian