- Annie B. Bond
- November 20, 2005
- 4:50 pm
Cooler weather calls for hearty one-pot meals like the ones our ancestors made over an open fire. This richly flavorful chili calls for autumn squash, bell pepper, and other Farmers’ Market vegetables that are so widely available now–a lovely way to get more healthful minerals and beta-carotene into your diet–as well as protein-packed beans and immune-boosting garlic and onion.
Pair this luscious chili with your favorite cornbread and a crisp salad and you have yourself a perfect autumn supper.
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.
Inspired by The Vegan Family Cookbook, by Brian P. McCarthy (Lantern Books, 2006).
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