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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This vegetarian recipe is from the Good Housekeeping December 1995 Issue. Ingredients:
4 teaspoons olive oil |
1 (4 ounce) can mild chopped chilies |
1 medium butternut squash, peeled and cut into 3/4 inch cubes |
2 medium carrots, diced |
1 medium onion, diced |
3 tablespoons chili powder |
1 (28 ounce) can plum tomatoes |
1 cup vegetable broth |
1/4 teaspoon salt |
2 (15 ounce) cans black beans, rinsed and drained |
1/4 cup fresh cilantro, chopped |
4 tablespoons sour cream |
Directions:
1. In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
2. Add butternut squash and cook, stirring occasionally, until golden; remove.
3. In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
4. Stir in chili powder; cook 1 minute, stirring.
5. Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
6. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
7. Stir in black beans and butternut squash; over high heat, heat to boiling.
8. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
9. Stir in cilantro.
10. Serve with sour cream, if desired.
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