You don't have to be a vegetarian to love this terrific chili. With roman beans, black beans and chickpeas, plus lots of veggies, it's a hearty dinner for anyone.
- 1 cup dried roman or cranberry beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.) cannellini beans, drained and rinsed
- 1 cup dried black beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.), drained and rinsed
- 1 tablespoon olive oil
- 2-1/2 pounds acorn squash, peeled and cut into 1/2-inch cubes (4-1/2 cups)
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 tablespoon chopped garlic
- 1 teaspoon cumin
- 1 teaspoon grated fresh ginger
- 2 teaspoons salt
- 1 can (28 oz.) whole tomatoes in juice
- 1 can (16 or 19 oz.) chickpeas, drained and rinsed
- 1 can (14-1/2 oz.) vegetable broth
- 1/4 cup finely chopped chipotle in adobo*
- 1/2 cup loosely packed fresh cilantro leaves, for garnish
- 1/2 cup shredded Monterey Jack cheese, for garnish
- Place beans in 2 separate saucepans. Add water to each to cover by 2 inches. Bring to boil; boil 2 minutes. Cover; let stand 1 hour. Drain and rinse beans separately. Return to pans and cover each with 6 cups water. Bring to boil. Reduce heat; cover and simmer 40 to 45 minutes until tender.
- Meanwhile, heat oil in Dutch oven over medium heat. Cook squash, onions, bell peppers and garlic 5 minutes. Stir in cumin, ginger and salt; cook 1 minute. Add tomatoes, chickpeas and broth. Bring to a boil; reduce heat to medium-low. Cover and simmer 20 minutes.
- Drain beans; reserve 2 cups cooking liquid. (If using canned beans, substitute 2 cups water.) Stir beans, chipotle and reserved liquid into Dutch oven. Simmer 10 minutes, until beans are heated through. Garnish with cilantro leaves and cheese, if desired. Makes 8 servings. (Nutrition facts are based on per serving without cheese.)
- Chipotle in adobo available from Chile Today-Hot Tamale, 800-468-7377.
- Calories 320, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1103 mg, Carbohydrate 59 g, Protein 16 g.
- Percent Daily Values are based on a 2,000 calorie diet