Tuesday, October 14, 2014

Three-Bean Vegetarian Chili

What better way to take the chill out of a crisp fall day than a hot bowl of chili.  (pardon the pun). My co-worker, Cathy made this three bean vegetarian delight and brought it in for lunch.  Knowing about my romance with food, she heated me up a little to taste.  Wow! This is one delicious chili dish. 

I can't wait to give this one a try. Perfect timing, too....Marty just recently harvested about twelve butternut squash.   

Three-Bean Vegetarian Chili
  • 2 red bell peppers *
  • 3 tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 2 teaspoons ground cumin...
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 4 garlic cloves, thinly sliced
  • 2 cups organic vegetable broth 
  • 1 1/2 cups (1/2-inch) cubed peeled butternut squash 
  • 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained 
  • 1/2 cup thinly sliced green onions
Total: 1 Hour, 45 Minutes
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides 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.
* Cathy bypassed the roasting process. She diced and sautéed them instead. 
3. 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, add 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.

Look at those beautiful fall colors in a bowl.  Don't you just love this time of the year?

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