Category: Chili

1 cup Dried roman or cranberry beans, rinsed and picked over. OR

19 oz Cannellini beans, canned drained and rinsed

1 cup Dried black beans, rinsed and picked over, or

19 oz Black beans, drained and rinsed

1 tbsp Olive oil

2 1/2 lb Acorn squash, peeled and cut into 1/2-inch cubes

2 cup Chopped onions

1 cup Chopped green pepper

1 cup Chopped red pepper

1 tbsp Chopped garlic

1 tsp Cumin

1 tsp Grated fresh ginger

2 tsp Salt

28 oz Whole tomatoes in juice, canned

19 oz Chickpeas, canned, drained and rinsed

1 can Vegetable broth, (14 1/2 oz.)

1/4 cup Finely chopped chipotle in adobo*

1/2 cup Fresh cilantro leaves

1/2 cup 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" <abprice@wf.net> on Dec 2, 1997