Three-bean vegetable chili, lhj
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Cumin |
| 1 | teaspoon | Grated fresh ginger |
| 2 | teaspoons | Salt |
| 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 |
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.
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : You don’t 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