Yield: 8 Servings
|1 cup||Dried roman or cranberry beans; rinsed and picked over. OR|
|19 ounces||Cannellini beans; canned drained and rinsed|
|1 cup||Dried black beans; rinsed and picked over, or|
|19 ounces||Black beans; drained and rinsed|
|1 tablespoon||Olive oil|
|2½ pounds||Acorn squash; peeled and cut into 1/2-inch cubes|
|2 cups||Chopped onions|
|1 cup||Chopped green pepper|
|1 cup||Chopped red pepper|
|1 tablespoon||Chopped garlic|
|1 teaspoon||Grated fresh ginger|
|28 ounces||Whole tomatoes in juice; canned|
|19 ounces||Chickpeas; canned, drained and rinsed|
|1 can||Vegetable broth; (14 1/2 oz.)|
|¼ cup||Finely chopped chipotle in adobo*|
|½ cup||Fresh cilantro leaves|
|½ cup||Shredded Monterey Jack cheese|
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.
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : You dont have to be a vegetarian to love this terrific chili featuring roman beans, black beans and chickpeas, plus lots of veggies.
Substitute butternut squash for acorn if you like.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997