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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Three Bean Vegetarian Chili Recipe

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This recipe for Three Bean Vegetarian Chili is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red bell peppers
3 T olive oil
1 cup chopped onion
2 tsp ground cumin
12 tsp crushed red pepper
1 tsp paprika (I like to use smoked paprika)
1/2 tsp salt
4 cloves garlic, minced
2 cups vegetable broth
1 12 cups cubed (1/2 inch) peeled butternut squash
1 28oz can tomatoes, undrained and chopped
1 15 oz can pinto beans, rinsed and drained
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
Directions:
Directions:
Preheat broiler. Cut bell peppers in half length-wise. 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.
Heat a Dutch oven oven 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.
Personal Notes:
Personal Notes:
I have also left the squash out and added 1 lb of cubed sirloin steak - for the carnivores in the family!
Yield: 6 1 1/2 cup servings

 

 

 

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