By Better Food Guru

Prep: 10 mins

Cook: 30 mins

Yield: 5-8

Ingredients: 1 can pinto beans, 1 can black beans, 1 can white beans, 1 can chickpeas, 1 onion , 2 cloves garlic, 5 baby bell peppers, 2 carrots, 1/2 a butternut squash, 1 can crushed tomatoes, 1 cup water, 2 Tbsp chili powder, 1 tsp cumin, 1 tsp Smoked paprika, 1/2 cup frozen corn, 1 pinch crushed red pepper, 1 zuchinni, 1 tsp oil, salt and pepper

How to:

  1. Start by putting all veggies (except corn) in a high speed blender or food processor and pulsing until kids won’t notice there are veggies in this. Just cut the harder veggies like butternut and carrots smaller so that they get chopped by blades easier
  2. Sauté all the blended veggies in 1 tsp oil, stirring often until you can smell them about 5 mins
  3. Add drained beans, water, tomatoes and spices and bring to a boil for 3-5 mins and add corn
  4. Turn down to a simmer for 10-15 mins to let thicken and all flavors meld. Stir often to make sure nothing is burning on bottom Taste for salt.

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.

Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.