New Castle News

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October 24, 2013

Lori Brothers: Forget scissors and paper — be a healthy rock

(Continued)

NEW CASTLE — Roasted

Red Pepper

Vegetarian Chili

  • 2 roasted red bell peppers, canned or roasted yourself
  • 1 cup chopped sweet onion
  • Non-fat cooking spray or 1⁄4 cup vegetable broth
  • 2 teaspoons ground cumin
  • 1⁄2 to 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • 4 cloves garlic, thinly sliced
  • 2 cups vegetable broth
  • 11⁄2 cups cubed peeled butternut squash
  • 1 28 ounce canned tomatoes, drained and chopped
  • 1 15 ounce can pinto beans, rinsed and drained
  • 1 15 ounce can white kidney beans, rinsed and drained
  • 1 15 ounce can red kidney beans, rinsed and drained
  • 1⁄2 cup thinly sliced green onions



Directions:

Heat a dutchoven over medium-low heat. Use non-stick cooking spray to coat bottom of pan or 1⁄4 cup vegetable broth, add onion; cook 15 minutes, stirring occasionally. Stir in cumin, crush red pepper flakes, paprika, salt and garlic and cook 2 minutes, stirring frequently. Add roasted peppers, 2 cups broth, squash, and tomatoes; bring to simmer. Cook 20 minutes stirring occasionally. Sprinkle with green onions.

Note: you can use any bean combination for this dish, great northern beans, black beans, navy beans, ect.

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