Recipe ~ Harvest Chili

[Guest guest]

As promised...

Cindi

 

Harvest Chili

Inspired by The Vegan Family Cookbook, by Brian P. McCarthy (Lantern Books,

2006).

 

 

INGREDIENTS

2 tablespoons olive oil

1 onion, chopped

1 bell pepper, any color, seeded and diced

1 carrot, scraped and diced

1 cup peeled and diced acorn or butternut squash, or pumpkin

1 4-ounce can diced green chiles

1 garlic clove, crushed

1 tablespoon chili powder

1 teaspoon cumin

1 28-ounce can crushed tomatoes

1 1/2 cups cooked or canned black beans, rinsed and drained

1 1/2 cups cooked or canned pinto beans, rinsed and drained

1 cup water

Salt to taste

 

1. In a large, heavy-bottomed pot, heat the oil over medium-high heat and

saute the onion, pepper, carrot, and squash for about 8 minutes, until

vegetables begin to soften.

 

2. Reduce heat to low and add chiles, garlic, and spices. Saute for 1 minute.

 

3. Add tomatoes, beans, and water. Simmer 30 minutes, stirring occasionally,

until vegetables re tender, then add salt to taste and serve.

 

Serves 6.