Dedi's Butternut Squash and Black Bean Chili
Jennifer Lindahl
ingredients
- 4 t olive oil
- 1 3/4 pound medium butternut squash, peeled and cut into 3/4" cubes
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 T chili powder
- 1 - 28 ounce can of plum tomatoes
- 1 - 4 ounce can chopped mild green chilies
- 1 cup vegetable or chicken broth
- 1/4 t salt
- 2 15-19 ounce cans black beans, rinsed and drained
- 1/4 cup chopped cilantro
- sour cream, optional
directions
- 1
In a Dutch oven, heat 2 t oil over medium heat. Add squash, stirring occasionally. Cook until golden and remove from pan. Heat 2 t oil and cook carrots and onions until soft. Add chili powder. Stir and cook one minute.
- 2
Add tomatoes with their liquid, chilies, broth, and salt. Heat to boil over high heat. Reduce to low. Cover and simmer 30 minutes. Stir occasionally to break up tomatoes.
- 3
Add squash and beans. Heat to boil over high heat. Reduce to low. Cover and simmer 15 minutes, until squash is tender and chili is thickened. Stir in cilantro and serve with sour cream if desired.
Source: Dedi Lindahl
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