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Receta Three Bean Vegetable Chili, Lhj
by Global Cookbook

Three Bean Vegetable Chili, Lhj
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Ingredientes

  • 1 c. dry roman or possibly cranberry beans, rinsed & picked
  •     over
  •     Or possibly
  • 1 can cannellini beans, liquid removed and rinsed
  • 1 c. dry black beans, rinsed & picked over
  •     Or possibly
  • 1 can black beans, liquid removed and rinsed
  • 1 Tbsp. extra virgin olive oil
  • 2 1/2 lb acorn squash, peeled and cut into 1/2-inch cube(4 1/2 c.)
  • 2 c. minced onions
  • 1 c. minced green bell pepper
  • 1 c. minced red bell pepper
  • 1 Tbsp. minced garlic
  • 1 tsp cumin
  • 1 tsp grated fresh ginger
  • 2 tsp salt
  • 1 can whole tomatoes in juice, (28 ounce.)
  • 1 can chickpeas, liquid removed and rinsed (16 or possibly 19 ounce.)
  • 1 can vegetable broth, (14 1/2 ounce.)
  • 1/4 c. finely minced chipotle in adobo*
  • 1/2 c. fresh cilantro leaves
  • 1/2 c. shredded monterey jack cheese

Direcciones

  1. Place beans in 2 separate saucepans. Add in water to each to cover by 2 inches. Bring to boil; boil 2 min. Cover; let stand 1 hour. Drain and rinse beans separately. Return to pans and cover each with 6 c. water. Bring to boil. Reduce heat; cover and simmer 40 to 45 min till tender.
  2. Meanwhile, heat oil in Dutch oven over medium heat. Cook squash, onions, bell peppers and garlic 5 min. Stir in cumin, ginger and salt; cook 1 minute. Add in tomatoes, chickpeas and broth. Bring to boil; reduce he at to medium-low. Cover and simmer 20 min.
  3. Drain beans; reserve 2 c. cooking liquid. (If using canned beans, substitute 2 c. water.) Stir beans, chipotle and reserved liquid into Dutch oven. Simmer 10 min, till beans are heated through. Garnish with cilantro leaves and cheese.
  4. Makes 8 servings.
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