This one's a keeper--and twice as good served with cornbread. I used slightly less crushed red pepper and both a green and a red bell pepper; turned out great. The squash was delicious in it. I'm going to add a tablespoon of soy next time for the umami.
Three-Bean Vegetarian Chili
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1 Hour, 45 Minutes
- Calories: 264
- Fat: 8.3g
- Saturated fat: 1.2g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1.3g
- Protein: 9.5g
- Carbohydrate: 40.9g
- Fiber: 10.7g
- Cholesterol: 0.0mg
- Iron: 4.4mg
- Sodium: 689mg
- Calcium: 145mg
- 2 red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 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 tomatoes, 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
- 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.
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