Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (about 1 cup)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 butternut squash (about 2 pounds / 900g), peeled, seeded, and diced
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon ground cinnamon (1.25 ml)
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 (15-ounce / 425g) can black beans, rinsed and drained
  • 1 (15-ounce / 425g) can kidney beans, rinsed and drained (optional)
  • 4 cups vegetable broth (950 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon maple syrup (5 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, red bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
  2. Add diced butternut squash, cumin, chili powder, smoked paprika, and cinnamon to the pot. Cook, stirring occasionally, for 5 minutes.
  3. Stir in crushed tomatoes, black beans, kidney beans (if using), vegetable broth, apple cider vinegar, and maple syrup. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, or until the squash is tender.
  4. Taste and season with salt and pepper to your liking. Serve hot, topped with your favourite garnishes.