| 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 "[email protected]" <[email protected]> on Dec 2, 1997
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