Hearty Butternut Squash & Chickpea Curry Chili

Ingredients

• 2  bell peppers chopped finely (any color)
• 1 medium butternut squash diced peeled
• 24 ounce garbanzo beans rinsed drained canned
• 12 ounce tomato sauce canned
• 12 ounce canned tomatoes diced canned
• 1 cup coconut milk beverage unsweetened
• 2 tablespoons coconut oil 
• 1 teaspoon cumin 
• 1 tablespoon curry powder 
• 1 teaspoon garlic power 
• 3  to 4 garlic cloves minced
• 3 teaspoons curry paste green to taste ( )
• 4 servings celtic salt and ground pepper black to taste
• 1 large onion chopped
• 1 teaspoon onion powder 
• 2 cups vegetable broth 

Equipment

• frying pan
• pot

Directions

1. Wash and peel the large onion. Slice and finely dice into 1/4-inch pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the medium 1/4-inch cutter grid).In a large skillet, over medium heat melt the coconut oil.
2. Add onion and sauté stirring intermittently.While the onion is sautéing, wash and remove seeds and top from 2 bell peppers (any color). Dice into fine 1/4-inch pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the medium 1/4-inch cutter grid).
3. Add to the sautéing onion. Sauté and stir intermittently until onions and peppers are softened.
4. Add garlic, sauté for 2 more minutes. Set aside.While onions and peppers are sautéing, wash, peel, and dice the butternut squash into small ½” pieces. (Tip: Use the Williams-Sonoma Vegetable Chop and Measure with the large ½” cutter grid).
5. Place diced squash, cooked onion/pepper mix and vegetable broth into a large stock pot. Stir until mixed. Cover and simmer over medium heat until the squash is tender (about 30-35 minutes).
6. Add tomato sauce, diced tomatoes, garbanzo beans, and seasonings and stir until well mixed.
7. Add additional seasonings per taste. Cover and simmer over medium heat for 30 minutes.
8. Add the So Delicious® Dairy Free Coconut Milk Beverage. Stir well. Simmer uncovered for 20-30 more minutes.
9. Add additional coconut milk or vegetable broth to desired thickness or for taste as desired.While dish is simmering, prepare steamed rice (gluten-free version) and/or vegan garlic naan bread (non-gluten free version).
10. Serve over steamed basmati rice (gluten free version) and/or with vegan garlic naan bread (non-gluten free version).