Saturday, November 9, 2013

Three Bean Vegetarian Chili






This vegetarian chili is awesome. I love how easy it is to make, it reheats really well and it is a hearty chili. The recipe can be put together rather quickly and to save more time you could always buy precut butternut squash. I always have leftovers when I make this chili and to reheat I just add a little extra veggie broth and it tastes just as good as when it is first made. Finally, this is a filling dish...I usually serve it with some bread and it is a filling dinner! I hope you like it as much as I do. Enjoy!


Three Bean Vegetarian Chili

Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
1 teaspoon paprika
1/4 teaspoon salt
4 garlic cloves, thinly sliced
2 cups low sodium vegetable stock
2 roasted red peppers, diced
1 medium butternut squash, peeled, seeded and cubed into bite sized pieces
1 (28 oz) no salt added canned diced tomatoes
1 (15 oz) can pinto beans rinsed and drained
1 (15 oz) can cannellini beans rinsed and drained
1 (15 oz) can dark red kidney beans rinsed and drained
2 green onions thinly sliced

Preparation:
  1. Heat olive oil in a dutch oven over medium heat. Add onions cook until tender about 8-10 minutes. 
  2. Reduce heat to medium low. Add cumin, crushed red pepper, paprika, salt and garlic. Cook 2 minutes stirring frequently.
  3. Add stock, roasted red peppers, squash and tomatoes. Simmer 20-25 minutes, stir occasionally.
  4. Add pinto beans, cannellini beans and kidney beans. Simmer 25-30 minutes.
  5. Garnish with green onions.