Vegetarian Chili


Something Extra
Fall 2014

Recipe Theme

Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

Recipe Center

Vegetarian Chili
Vegetarian Chili
Ingredients
2 tbsp. butter or olive oil
1 cup chopped yam
1 cup chopped butternut squash
1 medium onion, chopped
4 cloves garlic, minced
1 Large pasilla pepper, stemmed, seeded and chopped
1 (15- oz.) can small white beans, drained
1 (15- oz.) can pinto beans, rinsed and drained
1 (14.5- oz.) can fire-roasted diced tomatoes
1 (7- oz.) can diced green chiles
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
Directions

This chili is just as good the next day, making it the perfect make-ahead dish. This recipe may be doubled or tripled for a crowd.

Prep: 20 minutes, Cook: about 45 minutes, Serves: 4 to 6  

1. Melt butter in a large saucepan over medium-high heat. Add yam, squash and onion; cook and stir for 10 minutes to lightly brown. Stir in garlic and pepper.

2. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. 

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

This recipe doesn't say how much it makes?

  Comment Number: 6541
Column Line

Left out Padilla pepper and white beans but doubled pinto beans. Less spicy.

  Comment Number: 6543
Column Line

This recipe makes about 4-6 servings.

  Comment Number: 6546
Column Line