Vegetarian Chili - Three Sisters Chili

[Guest guest]

I've made this a couple times and I think it's better with the heat knocked up a

couple notches.

 

 

* Exported from MasterCook *

 

Three Sisters Chili

 

Recipe By :The Vegetarian Chili Cookbook - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small butternut squash -- peeled, halved, and seeded

1 tablespoon olive oil

1 medium onion -- chopped

1/2 cup chopped celery

2 garlic cloves -- minced

1 6 oz can tomato paste

3 tablespoons mild chili powder

1 teaspoon dried oregano, preferably Mexican

1/2 teaspoon dried basil

salt and freshly ground black pepper to

taste

2 cups diced tomatoes, fresh or canned

2 cups tomato juice

2 cups fresh or frozen corn kernels

3 cups cooked pinto beans

 

Cut the squash into 1/2-inch chunks. Heat the oil in a large chili pot over

medium heat. Add the squash, onion, celery, and garlic. Cover, and cook until

the vegetables begin to soften, about 10 minutes. Stir in the tomato paste,

chili powder, oregano, basil, and salt and pepper. Add the tomatoes and tomato

juice. Bring to a boil, lower the heat and simmer, covered, until the

vegetables are tender, about 20 minutes. Add the corn and pinto beans, and

simmer 20 minutes longer, uncovered, to thicken and blend flavors. Taste, and

correct seasonings. Serve with your favorite accompaniments.

 

 

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Per serving: 195 Calories (kcal); 3g Total Fat; (11% calories from fat); 5g

Protein; 44g Carbohydrate; 0mg Cholesterol; 538mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0