Labadie Recipe Database

Name Three-Bean Vegetarian Chili Number of People 6 List of Ingredients 2 red bell peppers 3 T extra-virgin olive oil 1 cup onion, chopped 2 tsp. ground cumin 1 tsp. crushed red pepper 1 tsp. paprika 1/4 tsp. salt 4 garlic cloves, thinly sliced 2 cups vegetable broth 1 1/2 cup butternut squash, peeled and cubed (1/2-inch) 28 oz. can tomatoes, undrained 15 oz. can pinto beans, rinsed and drained 15 oz. can cannellini beans, rinsed and drained 15 oz. can red kidney beans, rinsed and drained 1/2 cup thinly sliced green onions Description Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions. Time 1 hour 45 minutes Difficulty (1-5) 2 Notes Per serving: 264 calories, 8.3 g fat (1.2 saturated), 9.5 g protein, 40.9 g carbohydrates, 10.7 g fiber, 0 mg cholesterol, 4.4 mg iron, 689 mg sodium, 145 mg calcium Image