This is a terrific way to enjoy nutrient dense beans. The smoked paprika adds a subtle smokiness that I find very pleasing. Enjoy over rice for a complete protein. Additionally, feel free to decrease the amount of stock if you would like a hearty bean dip.
1. Heat oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sweat for 5 minutes until onion looks translucent. Add cumin seeds and cook for 2-3 minutes. It
should smell aromatic.
2. Add summer squash, tomatoes, and mushrooms. Cook for about 5 minutes until squash softens.
3. Add beans, spices, tomato paste, and stock. Cover and simmer for at least an hour, if not overnight. The chili should be thick and all of the vegetables should be soft. Taste and correct seasonings.