Vegetarian/Squash Chili

A: 1C pinto beans
1 onion, roughly chopped
1 bay leaf
B: 2T canola oil
1 onion, chopped
2 carrots, diced
1 red pepper, diced
C: 2c garlic, minced
3T chili powder
1T cumin, ground
1t oregano
D: 28oz tomatoes, chopped (1 can)
3T tomato paste
2C squash, 1/2" dice
E: 1C water, additional as needed
F: 1/2C cilantro
1/4C cheese, feta or jack, crumbled
1. Combine (A) in pressure cooker and cook 20# for 22min.
2. Saute (B) in heavy pan until onions are starting to become translucent. Add (C) and saute another 3 minutes. Add (D) and cook about 10 minutes until tomatoes are cooked down a bit and sauce is thick.
3. Add (E), bring to simmer and cook another 15 minutes. Garnish with (F) and serve.

Servings: 4

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

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