| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime1 |
6 |
servings |
INGREDIENTS
| 1 |
md |
Or 2 small winter squashes |
|
|
(acorn or butternut) |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced, up to 3 |
| 1 |
md |
Green bell pepper; diced |
| 32 |
oz |
Canned black beans; drained and rinsed |
| 1 |
|
28 ounce ca diced tomatoes |
| 4 |
oz |
Canned chopped mild green chilies |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano |
|
|
Salt to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
Winter squash adds color and a seasonal twist to this warming chili.
MEAL PLAN: Wrap flour tortillas, left over from the soft tacos, in
foil and warm in the oven or toaster oven. Cut into wedges to serve
with the chili. Use the remaining vegetables to make a bountiful
tossed salad. If desired, top the chili with shredded cheese.
Cut each squash in half, scoop out seeds, and place in a
microwave-safe container with 1/4 inch of water. Cover and microwave
until tender, allowing 2 to 3 minutes per squash half. Remove squash
and let cool, then peel and cut into chunks.
In large pot, heat oil over medium heat. Add onion and cook, stirring
often, until soft, about 5 minutes. Add remaining ingredients except
squash and salt and mix well. Bring to a boil. Reduce heat and simmer
gently 15 minutes. Stir in squash and season to taste with salt.
Serve warm.
Per serving: 168 cal.; 8g prot.; 3g total fat (1g sat. Fat); 29g
carb.; 0 chol.; 8g sod.; 10g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 31
Converted by MM_Buster v2.0l.
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