Three-Bean Vegetarian Chili
This filling chili is chock full of veggies and legumes, perfect for a Meatless Monday dinner.
Yield: serving size: about 1 1/2 cups)Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | red bell peppers |
| 3 tablespoons | extra-virgin olive oil |
| 1 cup | chopped onion |
| 2 teaspoons | ground cumin |
| 1 teaspoon | crushed red pepper, or to taste |
| 1 teaspoon | paprika |
| 1/4 teaspoon | salt |
| 4 | garlic cloves, thinly sliced |
| 2 cups | organic vegetable broth |
| 1 1/2 cups | (1/2-inch) cubed peeled butternut squash |
| 1 (28-ounce) can | no-salt-added tomato, undrained and chopped |
| 1 (15-ounce) can | pinto beans, rinsed and drained |
| 1 (15-ounce) can | cannellini beans, rinsed and drained |
| 1 (15-ounce) can | red kidney beans, rinsed and drained |
| 1/2 cup | thinly sliced green onions |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
Source: myrecipes.com
