BUTTERNUT SQUASH AND BLACK BEAN CHILI
Rebecca Kanov
Nancy Joffre’s I’m the worst cook - you can’t screw any of these up! xoxo... :-) 404-966-9272
ingredients
- • 4 Tablespoons Vegetable Oil
- • 4 Medium Yellow Onions, coarsely chopped
- • 2 Medium Red Bell Peppers, seeded & coarsely chopped
- • 4 Garlic Cloves, minced
- • 2 Medium Butternut Squash, seeded and cut into 1-inch pieces
- (about 10 cups)
- • 2 Cups Canned Vegetable Broth
- • 2 14 _ -oz Cans Diced Tomatoes (do NOT drain)
- • 2 15 _ -oz Cans Black Beans, rinsed and drained
- • 4 Tablespoons Chili Powder
- • 4 Teaspoons Ground Cumin
- • 2 Teaspoons Dried Oregano
- • 2 Teaspoons Salt
- • 2 Cups Fresh or Frozen Corn
- • 1 Cup Cashews, coarsely chopped
directions
- 1
• In a large stockpot over medium heat, add the oil.
- 2
• Add the onions & red peppers and sauté until softened, 5-8 minutes, stirring frequently.
- 3
• Add the garlic and cook for 1 minute, stirring constantly.
- 4
• Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano and salt and stir to combine. Bring to a boil.
- 5
• Reduce the heat, cover and simmer, stirring occasionally until squash is tender.
- 6
• Add the corn and cook for 5 minutes.
- 7
• Top each serving with cashews.
Source: Rebecca
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