Vegetable Chili
- Yield: 8 servings
Ingredients
- 2ounces country ham, diced
- 1tablespoon olive oil
- 1small onion, chopped
- 6-- green onions, chopped (white and green parts)
- 1large red bell pepper, chopped
- 1-- jalapeno pepper, seeded and chopped
- 3-- garlis cloves, chopped
- 1tablespoon chipotle chili powder
- 1teaspoon chili powder
- 1teaspoon ground cumin
- 1/2teaspoon salt
- -- Freshly ground black pepper
- 2cups chopped, peeled butternut squash
- 1large zucchini, chopped
- 16ounces mushrooms, quartered
- 3-- (14-ounce) cans stewed tomatoes
- 1tablespoon lemon juice
- 1cup garbanzo beans
- -- Crumbled queso fresco cheese, optional
Instructions
- Sauté ham in olive oil. Add onions, red bell pepper, jalapeno and garlic. Sauté until aromatic and slightly browned, about 10 minutes. Add chili powders, cumin, salt and pepper and sauté 5 minutes. Add butternut squash, zucchini, mushrooms and tomatoes. Simmer 40 minutes. Stir in lemon juice and beans. Serve hot with queso fresco over top.
Nutritional Info *per serving
- Calories 160
- Fat 3.5g
- Cholesterol 5mg
- Sodium 670mg
- Carbohydrate 28g
- Fiber 6g
- Protein 7g
