| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Dutch |
Chili |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@wf.net" <abprice@wf.net> on
Dec 2, 1997
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