Three-Bean Vegetable Chili, Lhj | Recipe Finder

Ingredients

• 1 cup 160g / 5.6oz Dried roman or cranberry beans - rinsed and picked over. Or 19 oz 539g Cannellini beans - canned drained and rinsed
• 1 cup 160g / 5.6oz Dried black beans - rinsed and picked over, or 19 oz 539g Black beans - drained and rinsed
• 1 tablespoon 15ml Olive oil
• 2 1/2 lbs 1135g / 40oz Acorn squash - peeled and cut into 1/2-inch cubes
• 2 cups 125g / 4.4oz Chopped onions
• 1 cup 146g / 5.1oz Chopped green pepper
• 1 cup 146g / 5.1oz Chopped red pepper
• 1 tablespoon 15ml Chopped garlic
• 1 teaspoon 5ml Cumin
• 1 teaspoon 5ml Grated fresh ginger
• 2 teaspoons 10ml Salt
• 28 oz 795g Whole tomatoes in juice - canned
• 19 oz 539g Chickpeas - canned drained and rinsed
• 1 Vegetable broth - (14 1/2 oz.)
• 1/4 cup 36g / 1 1/3oz Finely chopped chipotle in adobo*
• 1/2 cup 8g / 1/3oz Fresh cilantro leaves
• 1/2 cup 73g / 2.6oz Shredded Monterey Jack cheese