Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Prep: 10 minutes; Cook: 39 minutes.

Kathy Kingsley; Wine pairing by Andrea Immer Robinson
Recipe by Health December 2006

Gallery

Yunhee Kim

Recipe Summary

Yield:
Makes 6 servings (serving size: 1 3/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chiles, chili powder, chipotle chile powder, and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.

    Advertisement
  • Cut squash in half lengthwise, scoop out and discard seeds, pierce with a fork a few times, and put in a microwave-safe dish with 1/4 inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or until tender. Let cool; peel with a small sharp knife, and cut into 1/2-inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm.

  • Andrea's wine pick: The chiles, beans, and squash demand the earthy smokiness of a French red Rhone wine. Look for the magnificent 2004 vintage of La Vieille Ferme Côtes du Ventoux ($99).

Nutrition Facts

226 calories; fat 3g; saturated fat 0g; mono fat 2g; poly fat 0.5g; protein 10g; carbohydrates 44g; fiber 9g; cholesterol 0mg; iron 3mg; sodium 699mg; calcium 171mg.
Advertisement
Advertisement