2 Bean Vegetarian Chili

I made a batch of veggie chili a few weeks ago when I made this bread. I am pleased to report that not only do they compliment each other as a meal but they both freeze well!

Two Bean Vegetarian Chili
1 large onion, coarsely chopped
3 cloves garlic, minced
1 med butternut squash, peeled, seeded and cubed into 1/2 chunks
1 red and 1 green bell pepper, seeded and cut into chunks
2 qt sized mason jars of canned tomatoes
2 cans (19 oz) chickpeas, drained and rinsed
2 cans (19oz) black beans, drained and rinsed
2 cups corn
3 carrots, coined
1/2 cup chopped cilantro
1 Tbsp chili powder
S&P to taste
olive oil
In a large soup pot heat oil over med heat. Add onion and garlic, cook until tender, stirring occasionally. Add squash, carrots, peppers, corn, chili powder and s&p, cook for about 1 minute then add about 1/2 cup of water, cover and simmer until veggies are crisp-tender, about 7 minutes. Add canned tomatoes, chickpeas, black beans and cilantro, bring to a boil. Reduce to a simmer, partially cover and cook for 20 minutes. You can garnish with a lime since it pairs well with the cilantro.
Advertisements

2 Comments

Filed under Vegan, Vegetarian

2 responses to “2 Bean Vegetarian Chili

  1. Looks delicious! I tried Kidney Beans Chili yesterday that was great! You might like it. I found it on this vegetarian recipe site:http://www.vegrecipes4u.com/bean-recipes.html

  2. That sounds really good! Turns out I have everything on hand so it may just end up as dinner one night this week! Thanks for sharing!! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s