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Five Bean Chili

Diet.Chef's picture
Ingredients
  Extra virgin olive oil 1 Tablespoon
  Onions 2 Large, chopped
  Jalapeno chili pepper 1 , chopped with seeds (Wear Plastic Gloves When Handling)
  Butternut squash 1 Large, peeled, seeded and chopped
  Parsnips 4 Medium, peeled and chopped
  Vegetable broth 3 1⁄2 Cup (56 tbs)
  Canned beans 75 Ounce, rinsed and drained (5 Cans, 15 Ounce Each Choose A Variety Of 5 Beans, Such As Black, Kidney, Garbanzo, Cannellini And Pinto Beans)
  Tomatoes with garlic 28 Ounce, diced (1 Can)
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Chopped fresh cilantro 2 Tablespoon
Directions

Heat the oil in a large saucepot over medium-high heat.
Add the onions and cook, stirring frequently, for 2 minutes.
Add the chile pepper (if using), squash, and parsnips and cook, stirring frequently, for 3 minutes.
Add the broth, beans, tomatoes (with juice), chili powder, and cumin and bring to a boil over high heat.
Reduce the heat to low and simmer, uncovered, for 20 minutes, or until the parsnips and squash are tender.
Stir in the cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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