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id
879
Name
Three-Bean Vegetarian Chili
Main Dish Category
Soup, Stew and Chili
Secondary Dish Category
Meatless Main Dish,
Main Ingredient
Various Beans
Other Ingredient
Butternut Squash
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
Cooking Type
StoveTop and Baking
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
Origin
Cooking Light January 2010
Image