Wellness Wednesday: Fall Chili

Wellness Wednesday: Fall Chili

3-Bean Vegetarian Chili

Recipe and Picture courtesy of Myrecipe.com

As the weather gets cooler and the trees (finally) begin to look like fall has come around, I thought it was about time to share a yummy recipe. What better way to warm up and revive your spirit with some home-made comfort food? This hearty fall recipe is full of health benefits and contains a variety of beans for added texture. This is easy to make for a large or small family (I’m thinking leftovers here).

Three-Bean Vegetarian Chili

Yield: 6 servings (serving size: about 1 1/2 cups)
Total: 1 Hour, 45 Minutes
Ingredients ~
  • 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
Preparation ~
  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.
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