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
$Id: squash_chili,v 1.1 2018/12/02 17:44:22 deaven Exp $
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