Butternut squash, celery, and beans make this a nutrient-rich chili

Makes: 6-8 servings      Total time: 1 hour 15 minutes

 

Vegetarian chili

Ingredients:

  • 1 poblano pepper    
  • 1 jalapeño pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1/2 cup chopped celery
  • 4 cloves garlic, crushed or chopped
  • 1 can (28 ounce) crushed tomatoes   
  • 1 can (15 ounce) butter beans, drained
  • 1 can (15 ounce) black beans, drained
  • 1 can (15 ounce) red beans, drained
  • 2-4 cups water, depending on desired thickness
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 cup fresh cilantro, washed and chopped
  • 1/2 teaspoon salt, additional to taste

Directions:

  1. Turn oven to broil. Cut poblano pepper and jalapeño pepper in half length-wise. Remove seeds from poblano pepper. Place skin-side up on a baking sheet, and heat 15 minutes, or until blackened, in the broiler. If your jalapeño is much smaller than your poblano pepper, you may need to remove the jalapeño after 5-10 minutes. Allow to cool 15 minutes and then peel and chop. 
  2. Meanwhile, combine olive oil, onion, celery, and garlic in a large soup pot. Saute on medium heat until onions are translucent. 
  3. Add the rest of the ingredients: tomatoes, beans, water, spices, and cilantro to the sauteed vegetables. Once peppers are ready, add to the soup pot. 
  4. Increase heat and bring the chili to a boil.
  5. Once boiling, reduce heat to medium-low, and allow to simmer 30 minutes.