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