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

Servings: 4

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

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