Vegetable and Bean chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish, Vegetarian
Serves: 4 - 5
Ingredients
  • 1 cup of finely chopped onions
  • 1 cup of chopped red peppers
  • 2 tablespoons of finely chopped garlic
  • 1 tablespoon of finely chopped fresh jalapeño
  • 2 tablespoons of olive oil
  • ¼ cup of chili powder
  • 2 teaspoons of ground cumin
  • 1½ - 2 (14.5 oz.) can whole tomatoes, coarsely chopped with juice
  • 2 cups of cubed zucchini
  • ½ - ¾ cup of cubed butternut squash (pre-cooked but still on the hard side)
  • 1½ - 2 (15 oz) can kidney beans, rinsed and drained
  • 1½ - 2 tablespoons of grated unsweetened chocolate (I use Baker's chocolate)
  • ⅓ cup chopped fresh cilantro leaves
  • 1 cup of vegetable stock (add more if too thick)
  • salt
Instructions
  1. Saute onions, bell pepper, garlic, and jalapeño in oil in a large pot over moderately high heat, stirring, until vegetables softened, about 5 minutes.
  2. Add chili powder, cumin, and salt, cook for another minute.
  3. Add tomatoes with juices and stock. Let it boil for 10 minutes at medium heat.
  4. Add zucchini, butternut squash and simmer partially cover for 5-10 minutes.
  5. Stir in beans and chocolate and simmer, stirring occasionally for approximately 10 minutes.
  6. Stir in cilantro, cook for couple of minutes
  7. Serve
Recipe by Belmondo Foods at https://www.belmondofoods.com/vegetable-and-red-bean-chili/