08 June 2012

Veg-Head Three-Bean Chili

Chili Recipe


  • bell peppers (red, green)
  • 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 
  • garlic cloves, thinly sliced 
  • 2 cups organic vegetable broth
  • 1 1/2 cups (1/2-inch) cubed peeled butternut squash
  • (28-ounce) can no-salt-added tomatoes, undrained and chopped
  • (15-ounce) can pinto beans, rinsed and drained 
  • (15-ounce) can black, rinsed and drained 
  • (15-ounce) can red kidney beans, rinsed and drained 
  • 1/2 cup thinly sliced green onions 
What made this recipe so delicious this week was the topping: freshly cut scallions and cheddar cheese!  We also had blue tortilla chips for dipping.


1. Over moderate heat add oil to deep pot and add onion, peppers and garlic.  Saute for 5 minutes and to deglaze the veggies add 1/2 cup of beer or veg broth.  Then add tomatoes, black beans, red kidney beans and stir to combine.

2. Season the chili with cumin, chili powder, hot sauce, and salt.  Thicken chili by adding another can of beans (pinto or refried beans) Simmer over low heat about 10 min.  then serve with shredded cheese, scallions and tomatoes.


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