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Three-bean Vegetable Chili, Lhj

January 30, 2023

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) ---------------------------------------------- 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