I love chili. I have so many fast, easy, healthy, and delicious Moni Chili Recipes that I have created over the years. A lot of that has to do with my snowboarding days living in Colorado and Oregon. 

I like this recipe because it is loose and you can please your vegetarian friends with it or you can also go ahead and add meat (as seen below) if you want to as well.  Basically, you can just sub the butternut squash with the meat (turkey bacon is great too!)… or you can add some meat in addition to the squash…or of course just keep it vegetarian which is just fantastic too!

The star of this chili though is the roasted red bell peppers! This is also just a beautiful looking meal and like most of my chili recipes, I have a secret ingredient. What is it you ask?  Well, beer of course! Just one beer does the trick with flavoring this pot of chili in one heck of a way that cannot be substituted! Trust me. Must add the beer! (If you do not want to though- extra vegetable broth works too.)

Cumin and paprika add earthy flavor to this hearty chili. I also add a lot of hot sauce to mine.  But as I mentioned, you can really add anything else you want. Toppings that I like are cheese, sour cream, and chives but all are optional and add what you fancy really.

This is a healthy chili with nothing but good for you ingredients and the best part is, it tastes almost better the next day when the flavors combine to one another. Enjoy!

INGREDIENTS

• 2 red bell peppers, see directions on how to roast them
• 3 tbs extra-virgin olive oil
• 1 cup chopped onion
• 1 tbsp tomato paste
• 1 chili pepper, diced (optional)- I like the heat
• 1 1/2 tsp sugar, great to bring out the sweetness of the red bell pepper and balance out the heat from the chili pepper.
• 2 tsp ground cumin
• 1 tsp crushed red pepper
• 1 tsp paprika
• 1/2 tsp pepper
• 1 tsp salt
• 4 garlic cloves, thinly sliced
• 1 12 oz beer, a Mexican Lager like Corona is great
• 1 cup organic vegetable broth
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash OR sub with meat OR do both
• 1 (28-ounce) can no-salt-added tomatoes, undrained-crush with your hands
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• TOPPINGS: cheddar cheese, thinly sliced green onions, sour cream, hot sauce, or anything you want!

Serve with a salad or a favorite cornbread.

DIRECTIONS

1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop peppers. Well worth it I promise!
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook for 10 minutes, stirring occasionally. NOTE: If you are using meat-add now; season with salt and pepper (or any other seasonings you like) and cook for about 10 mins or so until cooked through.
4. Add now the 1 tbsp of tomato paste and chili pepper. Stir until well combined.
5. Next stir in sugar and the next 5 ingredients (through garlic); cook for 2 minutes, stirring frequently. Next add the beer- to let all the magic happen! (Cook for about 6-8 min until reduced by half.)
6. Now add bell peppers, broth, squash (if using), and tomatoes (crush the tomatoes with your hands is best); bring to a simmer. Cook for 20 minutes, stirring occasionally. Add beans; simmer for about 20-25 minutes or until slightly thick, stirring occasionally.

Serve in a bowl with the Toppings- All Optional; Sprinkle with cheese, sour cream, green onions, or hot sauce. Add a fresh green salad or a favorite veggie mix. Enjoy! Plus, get ready for the best left overs ever!