Pinto Bean Chili with Squash

• 3 cans

  pinto bean

  3 cans pinto beans, drained and rinsed

• 2 tablespoons

  neutral oil

  2 tablespoons neutral oil

• 1

  onion

  1 onion, finely chopped

• 1 to 2

  carrot

  1 to 2 carrots, diced

• 1

  red pepper

  1 red pepper, diced

• 2

  garlic

  2 garlic cloves, minced

• 3 tablespoons

  ground chili

  3 tablespoons mild ground chili

• 1 tablespoon

  cumin

  1 tablespoon ground cumin

• 2 cans

  chopped tomato

  2 cans chopped tomatoes

• 1 teaspoon

  oregano

  1 teaspoon dried oregano

• 2 tablespoons

  tomato paste mixture

  2 tablespoons tomato paste dissolved in 1 cup water

• 2 cups

  winter squash

  2 cups diced winter squash

• •

  salt

  Salt

• 1/2 cup

  cilantro

  1/2 cup chopped cilantro

Steps

1. 1

   Warm the beans in a large pot over medium heat.

2. 2

   In a separate skillet, sauté the onion, carrots, and red pepper in oil until softened and lightly browned.

3. 3

   Add the garlic, ground chili, and cumin and cook briefly.

4. 4

   Add the chopped tomatoes, oregano, and salt and simmer until thickened.

5. 5

   Stir in the tomato paste mixture and simmer again.

6. 6

   Add the tomato mixture and squash to the beans and simmer for 30 to 45 minutes until thick and tender.

7. 7

   Stir in the cilantro and simmer for 5 more minutes.