This Cooking Light version is vegetarian, but I added some ground turkey. Either way, it is sure to be a crowd pleaser!
The spices are perfect and the roasted red peppers give the entire dish a beautiful, deep flavor!
Three-Bean Vegetarian Chili
2 red bell peppers
3 T extra virgin olive oil
1 cup chopped onion
2 tsp ground cumin
1 tsp crushed red pepper
1 tsp paprika
1/2 tsp salt
4 garlic cloves, thinly sliced
2 cups organic vegetable broth
1 1/2 cups(1/2 inch) cubed peeled butternut squash
1 (28-oz) can no-salt-added tomatoes, undrained and chopped
1 (15-oz) can pinto beans, rinsed and drained
1 (15-oz) can cannellini beans, rinsed and drained
1 (15-oz) can red kidney beans, drained and rinsed
1/2 cup thinly sliced green onions
Preheat broiler.
Cut bell peppers in half length-wise. Remove and discard seeds. Place pepper halves, skin side up, on a foil lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip lock plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
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. Serves 6.
In the interest of using ingredients I already had in my pantry, I made a few substitutions.
*Since I had no butternut squash, I replaced with a can of corn. I happen to like the crunch that corn adds to soups and stews, so I actually prefer it this way!
*I wanted to add some meat to this so I tossed in a pound of extra lean ground turkey (cooked through). I added this at the same time as the beans.
I happen to think this is one of the best chili recipes I've ever tasted! As evidenced by us finishing every single drop the next day for lunch!
