Monday, October 31, 2011

Meatless Monday

       Vegetarian Three Bean Chili
Yield: 6 servings (serving size: about 1 1/2 cups
  • 2 red bell peppers medium diced
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon Ancho Chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dark cocoa powder
  • 4 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 1/2 cups (1/2-inch) cubed peeled butternut squash
  • 1 (28-ounce) can no-salt-added diced tomatoes, un-drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1/4 cup chopped cilantro
  • Salt & pepper to taste
  1.  Prep vegetables.
  2. Heat a Dutch oven or sauce pot over medium-low heat. Add oil to pan then add onion and peppers cook 15 minutes, stirring occasionally until soften about 5 – 8 minutes. Stir in cumin crushed red pepper, chili powder, paprika, cocoa powder and garlic; cook 2 minutes, stirring frequently.
  3. Add vegetable broth, squash, and tomatoes and bring to a simmer and cook stirring occasionally for about 10 minutes. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Add cilantro taste and season with salt and pepper to taste,
Cornbread goes well with this chili.

1 comment:

  1. Great news for you--Ethan's school had a chili cook off and Tim made your recipe and entered it and it WON hands down for the vegetarian side. WOO HOO!!!! Thought you would be very happy to hear that. :-) There were about 8 vegetarian/vegan choices and we all and really only liked one or two others. NONE of them had the spiciness that your recipe has.