Photo by Fotolia/anjelagr
Try this Squash and Black Bean Chili Recipe for a hearty vegetarian meal.
Cook 40 to 45 minutes
COOK TIME
Ingredients
Try this Squash and Black Bean Chili Recipe for a healthy take on chili made with beans and Buttercup squash you can grow right in the garden.
Squash and Black Bean Chili Recipe
2 tablespoons olive oil
2 onions, diced
1 clove garlic, minced
2 red bell peppers, diced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup dry red wine
2 cups tomatoes, chopped (reserve juice)
2 cups 'Buttercup' or 'Butternut' squash, pared and diced
2 cups cooked black beans
2 tablespoons fresh cilantro, chopped
2 tablespoons fat-leaf parsley
Directions
- Heat olive oil over medium heat in large, heavy pot.
- Add onions, garlic and peppers. Cook for 10 minutes until vegetables have wilted.
- Add the spices; cook 1 minute, stirring to coat vegetables well.
- Add chopped tomatoes with their juices, red wine and squash. Bring to boil, reduce heat and simmer, uncovered, about 20 minutes or until squash is tender.
- Add cooked beans. Cook 10 minutes more. Before serving, garnish with cilantro and parsley.
Read more about Cherokee Purple tomatoes and other MOTHER reader favorite varieties: Favorite Crop Varieties: Buttercup Squash, Cherokee Purple Tomato and Jimenez Beans.
This Squash and Black Bean Chili Recipe is a healthy and delicious chili made with beans and Buttercup squash straight from the garden.
