Two-Bean Vegetarian Chili

It's been so chilly that I have been making a lot of soup this winter, but when I spotted this vegetarian chili on My Kitchen Sink Recipes, I knew it was time to try something new.

Just a quick stop at the store to pick up some squash and I was ready. I used petit diced tomatoes because the word "stewed tomatoes" just grosses me out for some reason :)   Is that weird?

The recipe came together quickly and tasted so hearty and delicious. It will definitely be in my dinner rotation again and again. Serve it with cornbread (recipe coming soon) and you have a complete, tasty meal for a cold winter night. Let's just hope we don't have too many of these cold nights left.  Bring on spring!!

Two-Bean Vegetarian Chili

recipe from Whole Living and Kitchen Sink Recipes

1 T. olive oil

1 large onion, coarsely chopped

3 cloves garlic, minced

1 lb, butternut squash, peeled, seeded and cut into 1/2 inch chunks

1 red bell pepper, cut into chunks

1/4 tsp. chili powder

salt and pepper to taste

1 can (14.5 oz) stewed tomatoes (I used Petit Diced)

1 can chickpeas, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup chopped cilantro

lime wedge

In a dutch oven or large saucepan with lid, heat oil over medium heat.  Add onion and garlic and cook, stirring occasionally, until tender.  Add squash, red pepper and chili powder.  Season with salt and pepper, cook, stirring for 1 minute.  Add 1/2 cup water.  Cover and simmer until veggies are crisp-tender, about 7 minutes.

Stir in tomatoes and their juice, breaking them up with a spoon.  Add chickpeas, black beans, 1/4 cup of the cilantro and 1/2 cup water.  Bring to a boil.  Reduce to simmer, partially cover and cook until lightly thickened about 20 minutes.  Season with salt and pepper.  Stir in remaining cilantro.  Spoon into serving bowls and serve with lime wedges.