Ingredients

• 1/2 tablespoon virgin coconut oil
• 1/2 large red onion (diced)
• 12 green bell pepper (diced )
• 1 stalk celery (diced)
• 2 cloves garlic (minced or pressed)
• 1 cup diced fresh butternut squash (buy precut to save time)
• 1 cup white corn (fresh or frozen)
• 1 tablespoon Chimayo chile powder or other chile powder
• 1/2 teaspoon sea salt (plus more to taste)
• 1/2 vegetable bouillon cube
• 1 cup cooked pinto beans (drained – reserve cup cooking water)
• 1/2 bunch fresh cilantro (coarsely chopped)
• 1 tablespoon fresh lime juice
• Vegan sour cream, diced avocado and diced fresh tomato (for garnish)

Alan Roettinger | Delicious Living

Directions

1. Place oil in a large pot over high heat. Add onion, bell pepper, celery, and garlic, and cook, stirring often, until vegetables begin to soften and lightly caramelize, about 5 minutes. Add squash, corn, chile powder, salt, bouillon cube, and cup water (or cooking liquid from beans). Stir well, reduce heat to medium, and cook another 5 minutes, stirring from time to time, until mixture is almost dry. Add beans and warm through.
2. When beans are warm, remove pot from heat and stir in half the chopped cilantro and the lime juice. Season with salt, if needed. Serve in bowls, topped with reserved cilantro and other garnishes.