Side Pannel
Three-Bean Vegetable Chili, Lhj
Three-Bean Vegetable Chili, Lhj
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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