Title: Three-Bean Vegetable Chili, Lhj
Categories: Chili
Yield: 8 Servings

1 c Dried roman or cranberry
-beans; rinsed and picked
-over. OR
19 oz Cannellini beans; canned
-drained and rinsed
1 c Dried black beans; rinsed
-and picked over, or
19 oz Black beans; drained and
-rinsed
1 tb Olive oil
2 1/2 lb Acorn squash; peeled and cut
-into 1/2-inch cubes
2 c Chopped onions
1 c Chopped green pepper
1 c Chopped red pepper
1 tb Chopped garlic
1 ts Cumin
1 ts Grated fresh ginger
2 ts Salt
28 oz Whole tomatoes in juice;
-canned
19 oz Chickpeas; canned, drained
-and rinsed
1 cn Vegetable broth; (14 1/2
-oz.)
1/4 c Finely chopped chipotle in
-adobo*
1/2 c Fresh cilantro leaves
1/2 c Shredded Monterey Jack
-cheese

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,
peppers and garlic 5 minutes. Stir in cumin, ginger and salt; cook 1
minute. Add tomatoes, chickpeas and broth. Bring to 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.

Prep time: 30 minutes plus standing Cooking time: 50 to 55 minutes

*Chipotle in adobo available from Chile Today-Hot Tamale, 800-468-7377.

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : You don’t have to be a vegetarian to love this terrific chili
featuring roman beans, black beans and chickpeas, plus lots of veggies.
Substitute butternut squash for acorn if you like.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" on
Dec 2, 1997