Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Three-Bean Vegetarian Chili December 18, 2010

Three-Bean Vegetarian Chili

Jamie says:  We had a small dinner party with a couple of our neighbors last Sunday.  It was really nice.  We chatted for hours over a mexican themed dinner of chips and salsa, Mexican lasagna, salad, green beans, beets, and the following recipe from Cooking Light magazine, which I modified it slightly.  Dessert was cookie exchange cookies (I still have more in the freezer) and Christmas cookies made by some kids in the Big Brothers Big Sisters program.  It was so tasty and so enjoyable that we’re already looking forward to the next dinner.

Three-Bean Vegetarian Chili

Ingredients:

  • 2 red bell peppers
  • 1 3/4 cup sweet onion
  • 3 Tbsp extra-virgin olive oil
  • 2 tsp ground cumin
  • 1 tsp crushed red pepper
  • 1 tsp paprika
  • 1/2 tsp salt
  • 4 cloves of garlic
  • 2 cups vegetable broth
  • 1 1/2 lbs butternut squash
  • one 28-oz can tomatoes, diced
  • one 15.5-oz can pinto beans
  • one 15.5-oz can cannellini beans
  • one 15.5-oz can red kidney beans
  • 1 bunch green onions

Directions:

  1. Line a baking sheet with aluminum foil.  Preheat oven to broil.  Wash bell peppers and cut in half length-wise.  Discard stem, seeds, and white membranes.  Place bell pepper halves skin-side up on the baking sheet.  Broil for about 14 minutes or until blackened (it’s ok if the tops looks slightly burned).  Using a fork, place pepper halves in a glass storage container with a lid.  Let stand for 15 minutes.  Peel burned skin off, and then chop the pepper.
  2. Chop onions.  Thinly slice garlic.  Add oil to a large pot over medium-low heat, and add onions.  Cook for about 15 minutes, stirring frequently.  Wash, peel, and cube butternut squash.
  3. Stir in cumin, crushed red pepper, paprika, salt, and garlic to the large pot.  Cook for about 3 minutes, stirring occasionally.  Add bell pepper, broth, squash, and tomatoes (undrained); bring to a simmer (a low boil), and cook 20 minutes, stirring occasionally.  Drain and rinse canned beans.  Add beans to pot; simmer 25 minutes.  Meanwhile, rinse and thinly slice green onions.  Reduce heat of chili to low until ready to serve.  Serves: 6 (1 1/2 cup serving size).  Enjoy!

Flavorful. I really liked the addition of the butternut squash.  The red pepper flakes added some  spice.  The dish went nicely with my the delicious mexican lasagna my neighbor Maria made.

  • Nutrition note:  Beans, beans beans.  Beans make a good meat substitute because they have no fat or cholesterol and have lots of fiber. 
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