Four-bean & pumpkin chili from EatingWell Magazine, Jan/Feb 2017 (page 79)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on February 27, 2017

    Lovely flavor. I cooked 1 lb cranberry beans in my pressure cooker, and the amount of beans and pot liquor that generated was perfect for this recipe. I upped the squash from 3 cups to 5, added a few more cloves of garlic, used 1 tsp of salt, 2 T ancho chile powder & 1 T regular chile powder, and 1/8 tsp cayenne for my husband's sake. I also blended it a little bit to get a little thicker texture. With these changes, could easily be stretched to 9 servings. Per serving, used .25oz toasted pepita, 1/2 oz queso fresco, and then some cilantro & chopped onion.

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