Options

Format:
Include:
PRINT
Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Three-Bean Vegetarian Chili

Cooking Light JANUARY 2010

  • Yield: 6 servings (serving size: about 1 1/2 cups)
  • Total:1 Hour, 45 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
advertisement

Go to full version of

Three-Bean Vegetarian Chili recipe

advertisement