Spicy Winter Vegetable Chili

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Spicy Winter Vegetable Chili

 

4 tsps olive oil

1 4 oz. can hot chopped chiles

1 medium butternut squash peeled, cut into 3/4 inch cubes

2 medium carrots, diced

1 medium onion, diced

3 tbsps. chili powder

1 28-oz can plum tomatoes

1 cup vegetable broth

1/4 tsp. salt

2 15 oz. cans black beans, rinsed and drained

1/4 cup fresh cilantro, chopped

4 tbsps. sour cream

 

In 5-quart Dutch oven over medium-high heat, heat 2 tsps. olive oil. Add

butternut squash and cook, stirring occasionally, until golden; remove.

In same pan heat 2 tsps. olive oil; cook carrots and onion until well browned.

Stir in chili powder; cook 1 minute, stirring.

Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and

salt, over high heat, heat to boiling. Reduce heat to low; cover and simmer 30

minutes, stirring occasionally with spoon to break up tomatoes.

Stir in black beans and butternut squash; over high heat, heat to boiling.

Reduce heat to low; cover and simmer 15 minutes or until squash is tender and

chili thickens. Stir in cilantro. Serve with sour cream if desired.

Makes 9 cups.

 

 

 

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