Three-Bean Chili 2

Course : Chili
Serves: 8
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Ingredients:

1 tablespoons vegetable oil
2 cups chopped onions
2 tablespoons garlic chopped
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon seeded -- minced chipotle in adobo (optional)
28 ounces whole tomatoes in puree -- cut up
14 1/2 ounces vegetable broth
1 cup diced red pepper
1 cup diced green pepper
2 cups diced butternut squash
15 1/2 ounces black beans
15 1/2 ounces kidney beans
15 1/2 ounces chickpeas
1/4 cup chopped fresh cilantro
2 cups cooked rice
 

Preparation / Directions:

1. Heat oil in Dutch oven over medium heat. Add onions and garlic and cook 5 to 7 minutes, until softened. Stir in chili powder, cumin, salt and chipotle; cook, stirring, 1 to 2 minutes. Add tomatoes and broth and simmer 15 minutes. Stir in both peppers; simmer 10 minutes. Add squash and cook 10 minutes more. 2. Drain and rinse beans and chickpeas; add to Dutch oven and simmer until heated through. Stir in cilantro. Serve with rice.


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