Wednesday, January 5, 2011

two bean vegetarian chili

i hesitate to actually call this dish "chili", except for the spices that i used. i don't generally use cumin in soups and stews, or else this could be considered a soup. of course, the amount of beans in it definitely earns it the designation of chili, right?
best part about this meal? besides the fact that i could eat it every day for the rest of my life?
there's a measly 400 calories in one generous serving!
add 1 tablespoon of light sour cream, and you've reached a whopping 420 calories.

i'll do this one the old fashioned way...

1 onion, chopped
most of a butternut squash, chopped into 1/2" squares
red pepper, chopped
garlic cloves, or garlic paste
red pepper flakes
1 cup water, separated
two cans of beans. whichever you like. i used red and pinto.
a can of stewed tomatoes
spices-- cumin, italian seasonings, cilantro-- whatever you like.


in a dutch oven, or large pot, heat some oil. add the onion and saute about 5 minutes.


add the butternut squash, red pepper, and 1/2 cup of water. also red pepper flakes, garlic, and any spices you choose to add. simmer for about 7 minutes.


add the beans and the stewed tomatoes, using the spoon to break apart the tomatoes a little bit. add the other 1/2 cup of water, then simmer, partially covered, for 15-20 minutes, until it thickens a little bit.


serve as is, or garnish with fresh cilantro and a lime wedge. or, a small dollop of light sour cream.

1 comment:

LeLe said...

Okay, I can probably get on board with this. The butternut squash does seem strange but I like squash and I love chili and I love black and kidney beans.