Monday, February 6, 2012

Veggie Chili

Every Super Bowl our church has a Chili Cook off, along with super bowl games, food, bounce houses. It's a lot of fun to be a part of and a great opportunity to bring friends to church. This year we were talked into making some chili for the cook off. I went with this Veggie Chili that I saw in the newspaper earlier in the week. It was really good. Nice texture. Good flavor. And it won us 3rd place for Most Unique.

Veggie Chili



2 tablespoons olive oil
2 onions, chopped
1 jalapeno, chopped
3 1/2 cups butternut squash, cut into 1 inch pieces
3 cloves garlic, minced
1 can cannellini beans, drained, rinsed
2 cans black beans, drained, rinsed
2 cups vegetable broth
1 can tomatoes with green chilies
2 large poblano chilies, roasted, diced
2 teaspoons cumin
1 teaspoon oregano
1 tablespoon chili powder
1/2 teaspoon salt
   freshly ground pepper
6 leaves kale, sliced in ribbons
6 leaves swiss chard, sliced in ribbons
3 tablespoons fresh lime juice
   fresh cilantro, chopped


Heat olive oil in a heavy, deep pot. Add onions and jalapeno; cook until softened. Add squash; cook until barely starting to soften, 8 minutes. Add garlic; cook 1 minute. Add beans, broth, tomatoes, poblanos, cumin, oregano, chili powder, salt and pepper to taste.

Cook over low heat until squash is tender and flavors start to come together. Add greens and lime juice; cook until greens are wilted. Adjust seasoning, stir in fresh cilantro.

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