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Three-Bean Vegetable Chili, Lhj
Zutaten für 8 Portionen	Menge anpassen
die Zutaten:
1 Tasse	Dried roman or cranberry beans; rinsed and picked over. Or
19 x ca. 30 g	Cannellini beans; canned drained and rinsed
1 Tasse	Dried black beans; rinsed and picked over, or
19 x ca. 30 g	black beans drained, rinsed
1 Esslöffel	olive oil
2 1/2 x ca. 450 g	Acorn squash; peeled and cut into 1/2-inch cubes
2 Tasse	onions chopped
1 Tasse	green pepper chopped
1 Tasse	red pepper chopped
1 Esslöffel	garlic chopped
1 Teelöffel	cumin
1 Teelöffel	ginger fresh, grated
2 Teelöffel	salt
28 x ca. 30 g	Whole tomatoes in juice; canned
19 x ca. 30 g	Chickpeas; canned, drained and rinsed
1 Dose	Vegetable broth; (14 1/2 oz.)
1/4 Tasse	Finely chopped chipotle in adobo*
1/2 Tasse	cilantro leaves fresh
1/2 Tasse	monterey jack cheese shredded
die Zubereitung:
1. Place beans in 2 separate saucepans. Add water to each to cover by 2 inches. Bring to boil; boil 2 minutes. Cover; let stand 1 hour. Drain and rinse beans separately. Return to pans and cover each with 6 cups water. Bring to boil. Reduce heat; cover and simmer 40 to 45 minutes until tender. 2. Meanwhile, heat oil in Dutch oven over medium heat. Cook squash, onions, peppers and garlic 5 minutes. Stir in cumin, ginger and salt; cook 1 minute. Add tomatoes, chickpeas and broth. Bring to boil; reduce heat to medium-low. Cover and simmer 20 minutes. 3. Drain beans; reserve 2 cups cooking liquid. (If using canned beans, substitute 2 cups water.) Stir beans, chipotle and reserved liquid into Dutch oven. Simmer 10 minutes, until beans are heated through. Garnish with cilantro leaves and cheese. *Chipotle in adobo available from Chile Today-Hot Tamale, 800-468-7377. featuring roman beans, black beans and chickpeas, plus lots of veggies. Substitute butternut squash for acorn if you like.

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