2 TBSP extra virgin olive oil
1 can pumpkin puree
1 medium yellow onion, chopped
1 celery stalk, chopped
1 medium carrot, diced
1 TBSP chopped shallot
1 jalapeno pepper, seeded and chopped
2 TSP chopped garlic
2 cups peeled, diced butternut squash
2 cup vegetable broth
3- 15-.‐oz. cans black beans, drained and rinsed
2 cups chopped tomato
2 TBSP chili powder
1 TSP cumin
1 TSP coriander
1 TBSP lime juice
Salt & pepper to taste
Heat oil in a large saucepan over medium heat.
Add onion, celery, carrot and shallot and sauté́ 5 minutes until softened.
Add jalapeno pepper and garlic and cook 2 minutes, stirring occasionally. Add butternut and sauté́ for 2 minutes, stirring occasionally.
Stir in the pumpkin puree, veggie broth, beans, tomatoes, chili powder, cumin and coriander.
Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes, until butternut is tender.
Stir in lime juice and season to taste with salt, and pepper
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