• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Three-Bean Vegetable Chili, Lhj

  • Recipe Submitted by on

Category: Chili

 Ingredients List

  • 1 c Dried roman or cranberry
  • -beans; rinsed and picked
  • -over. OR
  • 19 oz Cannellini beans; canned
  • -drained and rinsed
  • 1 c Dried black beans; rinsed
  • -and picked over, or
  • 19 oz Black beans; drained and
  • -rinsed
  • 1 tb Olive oil
  • 2 1/2 lb Acorn squash; peeled and cut
  • -into 1/2-inch cubes
  • 2 c Chopped onions
  • 1 c Chopped green pepper
  • 1 c Chopped red pepper
  • 1 tb Chopped garlic
  • 1 ts Cumin
  • 1 ts Grated fresh ginger
  • 2 ts Salt
  • 28 oz Whole tomatoes in juice;
  • -canned
  • 19 oz Chickpeas; canned, drained
  • -and rinsed
  • 1 cn Vegetable broth; (14 1/2
  • -oz.)
  • 1/4 c Finely chopped chipotle in
  • -adobo*
  • 1/2 c Fresh cilantro leaves
  • 1/2 c Shredded Monterey Jack
  • -cheese

 Directions

1. Place beans in 2 separate saucepans. Add water to each to cover by 2
inches. Bring to boil; boil 2 minutes. Cover; let stand 1 hour. Drain and
rinse beans separately. Return to pans and cover each with 6 cups water.
Bring to boil. Reduce heat; cover and simmer 40 to 45 minutes until tender.

2. Meanwhile, heat oil in Dutch oven over medium heat. Cook squash, onions,
peppers and garlic 5 minutes. Stir in cumin, ginger and salt; cook 1
minute. Add tomatoes, chickpeas and broth. Bring to boil; reduce heat to
medium-low. Cover and simmer 20 minutes.

3. Drain beans; reserve 2 cups cooking liquid. (If using canned beans,
substitute 2 cups water.) Stir beans, chipotle and reserved liquid into
Dutch oven. Simmer 10 minutes, until beans are heated through. Garnish with
cilantro leaves and cheese.

Prep time: 30 minutes plus standing Cooking time: 50 to 55 minutes

*Chipotle in adobo available from Chile Today-Hot Tamale, 800-468-7377.

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