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Radical as chicken chili may seem, a chili that is completely meatless may appear even more so. And yet, there is a traditional chili flavor profile, one composed of the essential flavorings of onion, garlic, ground red chiles, cumin and oregano that is instantly identifiable. Season winter squash, mushrooms and, above all, beans, with that pungent mixture, and no one who has ever had chili will doubt that this is the real thing. It's not a mild, wimpy, chili, either. Serve it with a dollop of cooling yogurt atop each portion, to mellow the heat. A warm crusty baguette and crisp mixed baby green salad complements this chili. Pour a full-bodied white wine.
Nutrition Facts per Serving
Yield: Yield: Serves 8
Calories: 434
Sodium: 365mg
Fiber: 14g
Carbohydrates, Total: 60g
Protein: 18g
% Cal. from Fat: 33%
Fat. Total: 16g
RECIPE INGREDIENTS
8 tablespoons olive oil
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4 cups finely chopped onions (from about 2 large)
8 garlic cloves, peeled, finely chopped
1/2 cup medium-hot chili powder blend, such as Gebhardt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3/4 teaspoon crushed red pepper flakes
8 cups canned vegetable broth
6 cups 1/2-inch pieces peeled orange winter squash, such as Hubbard or banana, from a
2 1/2 pounds piece
3/4 cup yellow split peas
1 1/2 pounds cremini or white button mushrooms, trimmed, cut into 1/2-inch chunks
4 cups (about) cooked pinto beans or
flageolet beans from about 1 1/2 cups dried (see Bean Know-How)
1 tablespoon red wine vinegar
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