| 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 | T | 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 | T | Chopped garlic |
| 1 | t | Cumin |
| 1 | t | Grated fresh ginger |
| 2 | t | Salt |
| 28 | oz | Whole tomatoes in juice |
| canned | ||
| 19 | oz | Chickpeas, canned drained |
| and rinsed | ||
| 1 | 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
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. 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. 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@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 726
Calories From Fat: 114
Total Fat: 13.1g
Cholesterol: 25mg
Sodium: 1906.1mg
Potassium: 2868mg
Carbohydrates: 114.3g
Fiber: 31.4g
Sugar: 8.9g
Protein: 44.8g