Sunday, October 16, 2011

Two-Bean Vegetarian Chili

Because they're high in soluble fiber, beans are a cholesterol fighter's best friend. We like the black-bean and chickpea combination, but feel free to use your favorites.


Serves 4
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
  • 1/4 teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • 1 can (14. 5 ounces) stewed tomatoes in juice
  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • Lime wedges for serving
  1. In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
  2. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
  3. Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

This post was taken from  Two-Bean Vegetarian Chili 

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