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

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