Winter vegetable chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Olive Oil |
| 1 | 4-oz can MILD chopped chiles | |
| 1 | medium | Butternut squash peeled and |
| Cut into 3/4 inch cubes | ||
| 2 | mediums | Carrots, diced |
| 1 | medium | Onion, diced |
| 3 | tablespoons | Chili powder |
| 1 | 28-oz can plum tomatoes | |
| 1 | cup | Vegetable broth |
| ¼ | teaspoon | Salt |
| 2 | 15-oz cans black beans | |
| Rinsed and drained | ||
| ¼ | cup | Fresh cilantro, chopped |
| 4 | tablespoons | Non-fat sour cream |
Directions
In 5-quart Dutch oven over medium-high heat, heat 2 ts olive oil. Add butternut squash and cook, stirring occasionally, until golden; remove.
In same pan heat 2 ore tsp. 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.
Each serving w/o sour cream:
225 cals
14 g protein
44 g carbs
5 g total fat (1 g sat)
0 mg cholesterol
930 mg sodium
From: Good Housekeeping December 1995 Issue Submitted By LINDA GLOVER On 12-07-95