wholeliving

Two-Bean Vegetarian Chili

Because they're high in soluble fiber, beans are a cholesterol fighter's best friend. We like the black-bean and chickpea combination, but feel free to use your favorites.
Body+Soul, 2007
  • Yield Serves 4
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
  • 1/4 teaspoon chipotle chile powder
  • Coarse salt and ground pepper
  • 1 can (14. 5 ounces) stewed tomatoes in juice
  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • Lime wedges, for serving

Directions

  1. In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.

  2. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.

  3. Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.

Recipe Reviews

Reviews (12)

  • Happy_Birthday_Dr_Seuss 13 Jan, 2013

    Two-Bean Vegetable Chill
    Russell's Sunday Dinner
    Nutritious and Delicious!

  • ajg2022 13 Aug, 2012

    LOVE IT! Very simple, delicious and fresh taste, and extremely healthy. An official 'favorite' from now on.

  • Amurdoch 3 Jan, 2012

    Absolutely delicious! Easy to make and have in fridge for lunch at work.

  • Amurdoch 3 Jan, 2012

    Absolutely delicious! Easy to make and have in fridge for lunch at work.

  • kdkosmo 13 Mar, 2011

    @jenniealice: When you use any dried beans instead of canned beans, you still have to cook them before adding them to the recipe. The beans you buy in the can are already cooked and ready to eat, which is probably why your beans were still too firm.

  • jenniealice 8 Mar, 2011

    This was very good, though I used bulk black beans from the store rather than canned, and even with soaking them overnight they were still too firm. Other than that this was a very good recipe.

  • JenLikestoCook 21 Jan, 2011

    My husband liked it so much. I used 2 small yams instead of butternut squash and the recipe came out fantastic.

  • jacksoki 9 Jan, 2011

    Made this recipe for me and my boyfriend tonight and it was delicious! This recipe is definitely in our "keeper" file.

  • mandymay42 6 Jan, 2011

    Where can I find nutrition information for this recipe?

  • mandymay42 6 Jan, 2011

    Where can I find nutritional information for this recipe?

  • birkigirl 3 Jan, 2011

    WOW!!! So, so, so yummy! I used yams instead of butternut squash, simply needed to cook a bit longer. A little coriander was lovely also!

  • Pinina 12 Jan, 2009

    Try this recipe changing cilantro for parsley or aromatic "epazote" .l