Three-Bean Vegetable Chili
Recipe from Ladies' Home Journal

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.


Three-Bean Vegetable Chili

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Servings: Makes 8 servings. (Nutrition facts are based on per serving without cheese.)
Related Categories: Chili, Low Calorie, Low Fat, Vegetarian Chili
 
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Ingredients
  • 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
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  • 1  cup
    dried black beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.), drained and rinsed
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  • 1  tablespoon
    olive oil
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  • 2-1/2  pounds
    acorn squash, peeled and cut into 1/2-inch cubes (4-1/2 cups)
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  • 2  cups
    chopped onions
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  • 1  cup
    chopped green bell pepper
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  • 1  cup
    chopped red bell pepper
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  • 1  tablespoon
    chopped garlic
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  • 1  teaspoon
    cumin
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  • 1  teaspoon
    grated fresh ginger
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  • 2  teaspoons
    salt
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  • 1  can (28 oz.)
    whole tomatoes in juice
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  • 1  can (16 or 19 oz.)
    chickpeas, drained and rinsed
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  • 1  can (14-1/2 oz.)
    vegetable broth
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  • 1/4  cup
    finely chopped chipotle in adobo*
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  • 1/2  cup
    loosely packed fresh cilantro leaves, for garnish
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  • 1/2  cup
    shredded Monterey Jack cheese, for garnish
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Directions
1.
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.
2.
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.
3.
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.)
4.
Chipotle in adobo available from Chile Today-Hot Tamale, 800-468-7377.
Nutrition information
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
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