Three bean chili with squash

5 16 oz cans of beans. for this iteration, I used 2 cans of black beans, 1 can of kidney beans and 2 cans of pinto beans. Drained and rinsed.

1 tbsp olive oil

3 tbsp minced garlic

2 tbsp chili paste

1 tbsp red pepper flakes

2 tbsp cumin seeds lightly roasted

1 large yellow onion diced

2 medium carrots diced

1 large green bell pepper and 1 large red bell pepper diced

2 16 oz cans diced tomatoes, drained and rinsed

2 6 oz cans tomato paste

2 tbsp dried sage

2 tbsp dried rosemary

1/2 tsp cinnamon

1 large butternut squash cut into 1 inch cubes

Salt and ground black pepper to taste

4-6 cups of water

In a food mill or with an immersion blender, combine cumin, garlic, chili paste, red pepper flakes, sage and rosemary to make a smooth paste. Heat oil in a large pot on medium high heat and add spice paste. Toast until aromatic. Add onion, peppers and carrot. Stir until vegetables begin to soften. Add remaining ingredients and water to cover. Simmer on medium heat, stirring occasionally until soup is thickening and squash is cooked. Adjust seasoning to taste.