*1 tablespoon extra-virgin olive oil
*2 large onions, chopped
*1 jalapeno chili pepper
*1 large butternut squash peeled seeded and chopped
*4 medium parsnips peeled and chopped
*3-1/2 cups reduced sodium vegetable broth
*5 cans of 5 different beans rinsed and drained
*Use black, kidney, garbanzo, cannelli and pinto ensures richness of flavor
*1 can diced tomatoes with garlic
*1 tablespoon chili powder1 tsp ground cumin
*2 tablespoons chopped fresh cilantro
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1. Heat oil in a sauce pot over medium-high heat
2. Add onion
3. Cook stirring frequently – 2 minutes
4. Add jalapeno
5. Add squash and parsnips
6. Cook, stirring frequently - 3 minutes
7. Over high heat add broth, beans, tomatoes with juice
8. Add chili powder and cumin
9. Brink mixture to a boil
10. Reduce heat to low
11. Simmer uncovered 20 minutes or until parsnips and squash are tender
12. Stir in cilantro
13. Serve
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