Vegetarian Shaded Bean Chili Recipe

System:

• 2 tablespoons olive oil
• 2 cups onion, finely chopped
• 3 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• 2 14-ounce cans sunless beans, drained and rinsed
• 1 14-ounce can cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 1 14-ounce can diced tomatoes, juices reserved
• sliced scallions, to garnish (no longer mandatory)

Instructions:

1. Heat oil in a trim, heavy-bottomed pot over medium heat, then add onions and garlic and saute till softened and golden brown — about 10 minutes.
2. Add the squash and cook dinner for 3-5 minutes, then scamper in chili powder, cumin and coriander till onion mixture and squash are nicely-covered.
3. Add beans, vegetable stock and tomatoes with juice and produce to a boil.
4. Decrease heat and simmer till squash is gentle (nonetheless no longer falling apart), about 20 minutes.
5. Season with salt and pepper to taste, and help garnished with scallions, bitter cream and cheddar.

Be taught Extra