Pella Chronicle

October 9, 2012

Vegetable Chili

Staff Writer
American Profile

Pella — 2 ounces country ham, diced

1 tablespoon olive oil

1 small onion, chopped

6 green onions, chopped (white and green parts)

1 large red bell pepper, chopped

1 jalapeno pepper, seeded and chopped

3 garlic cloves, chopped

1 tablespoon chipotle chile powder

1 teaspoon chili powder

1 teaspoon groun cumin

1/2 teaspoon salt

freshly ground black pepper

2 cups chopped, peeled butternut squash

1 large zucchini, chopped

16 ounces mushrooms, quartered

3 (14-ounce) cans stewed tomatoes

1 tablespoon lemon juice

1 cup garbanzo beans

crumbled queso fresco cheese, optional

1. Saute ham in olive oil. Add onions, red bell pepper, jalapeno and garlic. Saute until aromatic and slightly browned, about 10 minutes. Add chili powders, cumin, salt and pepper and saute 5 minutes. Add butternut squash, zucchini, mushrooms and tomatoes. Simmer 40 minutes. Stir in lemon juice and beans. Serve hot with queso fresco over top.

Serves 8.