Chili recipes

Three-Bean Chili 2

Course : Chili
Serves: 8

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Ingredients:

1 tablespoons vegetable oil

2 cups chopped onions

2 tablespoons garlic chopped

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon salt

1 teaspoon seeded -- minced chipotle in adobo (optional)

28 ounces whole tomatoes in puree -- cut up

14 1/2 ounces vegetable broth

1 cup diced red pepper

1 cup diced green pepper

2 cups diced butternut squash

15 1/2 ounces black beans

15 1/2 ounces kidney beans

15 1/2 ounces chickpeas

1/4 cup chopped fresh cilantro

2 cups cooked rice

Preparation / Directions:

1. Heat oil in Dutch oven over medium heat. Add onions and garlic and cook 5 to 7 minutes, until softened. Stir in chili powder, cumin, salt and chipotle; cook, stirring, 1 to 2 minutes. Add tomatoes and broth and simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. 2. Drain and rinse beans and chickpeas; add to Dutch oven and simmer until heated through. Stir in cilantro. Serve with rice.

Three-Bean Chili 2

Ingredients:

Preparation / Directions:

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