Prep time = 30 min
Cook time = 4 hours
6 cloves of minced garlic
⅓ cup sesame oil
1 cup chopped yellow onion
2 tsps ground cumin
1 teaspoon of turmeric spice
1 teaspoon of fresh minced ginger
1 tsp crushed red pepper
½ tsp unrefined sea salt
2 red bell pepper
2 cups organic vegetable broth
11/2 cups butternut squash (cubed peeled)
4 cups of chopped heirloom tomatoes
1 cup black beans
1 cup cannellini beans
2 cups red kidney beans
½ cup of cilantro
Using a large pot, start with medium heat and add sesame oil.
Create a richness of flavor with the sesame oil which will act as a base to flavor everything else.
Add the garlic, onions, ginger, turmeric, cumin, salt and red pepper.
Stir this mixture on medium heat until the amazing aroma fills your kitchen.
Next add bell peppers, butternut squash, beans and tomatoes.
Allow the mixture to glaze with the flavor of the oil for 5 minutes.
Add the vegetable broth, cover the pot and let it simmer for at least 4 hours (the longer the better).
Top with hummus, avocado, fresh cilantro, small squeeze of fresh lime and a dusting of sea salt.
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