Carmen's Vegetarian Chili

chili pic.jfif
health harvest festival.jfif

Recipe

1 (29-ounce) can of Pintos beans (rinsed and drained)

 

1 (14-ounce) can Cannellini beans (do not drain)

 

1/3 c of Grapeseed or Extra Virgin Olive Oil 

 

1/2 of one yellow onion, finely chopped

 

2 large or 3 medium carrots, cut and small dice

 

1 red pepper, diced (optional)

 

3 to 4 large garlic cloves, minced

 

2 tablespoons mild ground chili powder or spicy chili powder ( if like spicy) 

 

1 tablespoon ground cumin ground

 

1 tablespoon onion powder 

 

1 tablespoon smoked paprika 

 

1 28-ounce can chopped tomatoes* (see note)

 

1 teaspoon dried oregano, preferably Mexican oregano

 

1/2 teaspoon Knorr chicken flavor bouillon 

 

2 tablespoons tomato paste dissolved in 1 cup water or chicken stock

 

2 cups diced Butternut winter squash (about 3/4 pound)

 

Kosher salt and fresh cracked pepper to taste

 

1/3 cup chopped cilantro

 

Grated cheddar or Monterey Jack, or crumbled queso fresco 

 

Directions:

 

 

Heat non-stick skillet  medium high heat add oil. Once oil is heated add butternut squash sauté for 6 to 8 minutes then add the rest of your chopped vegetables and spices and continue to sauté until tender. Transfer ingredients into a pot add in beans, can tomatoes, minced garlic and dissolved tomato paste. Stir  and cook until squash in tender add salt and pepper to taste and then add the cilantro. Mix all ingredients let simmer for about 8-10 minutes then serve. Top with cheese for garnish (optional)

 

 

* for a thicker and creamier texture chili use a can of crushed tomatoes