"STRAIGHT FROM THE GARDEN" Recipe 7-7-2013 THREE-BEAN VEGETARIAN CHILI 2 red bell peppers 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 4 garlic cloves, thinly sliced 2 cups organic vegetable broth 1 1/2 cups (1/2-inch) cubed peeled butternut squash 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped 1 (15-ounce) can pinto beans, rinsed and drained 1 (15-ounce) can cannellini beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained 1/2 cup thinly sliced green onions 1) Preheat broiler. 2) Cut bell peppers in half lengthwise. 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. 3) Heat a Dutch oven over 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. Sprinkle with green onions. https://facebook/theseedguy theseedguy/index.php
Posted on: Mon, 08 Jul 2013 03:10:52 +0000
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