Ingredients:

  • 2 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp crushed red pepper flakes
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 tbsp brown sugar
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 20–25 minutes until the edges are golden brown and the squash is tender.
  2. While the squash roasts, heat olive oil in a pot over medium heat. Add the onion and bell pepper, sautéing until the onion becomes translucent (about 5 minutes). Stir in the minced garlic and tomato paste, cooking for 2 more minutes until the paste turns a deep mahogany red.
  3. Stir in the chili powder, cumin, smoked paprika, and red pepper flakes until fragrant. Pour in the fire-roasted diced tomatoes, standard diced tomatoes, vegetable broth, brown sugar, and lemon juice. Stir in the drained black beans and kidney beans along with the roasted butternut squash, then simmer until thickened.