Southwest Champion Chili

"This is a smoky flavored vegetable-laden chili. Rarely are there leftovers when I make this. It's a hit and even better when eaten for leftovers. It came from a Better Homes Soups & Stews magazine."
 
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Ready In:
1hr 20mins
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • In a small nonstick skillet, toast chili powder, cumin, salt, and oregano over medium heat for about 2 minutes or until spices are fragrant. Shake skillet occasionally. Set aside.
  • In a 4-quart Dutch oven, cook onion and garlic in hot oil until tender. Stir in butternut squash, carrot, sweet pepper, and corn. Stir in the toasted spice mixture, beans, undrained tomatoes, beer, chipotle pepper, and black pepper.
  • Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Stir in zucchini. Cover and simmer for 5 minutes more or until zucchini is tender.

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RECIPE SUBMITTED BY

I just separated from the Air Force and I live with my husband in Japan till May 07. We have two boys... A two year old and a three month old. I'm a stay at home mom for now and I love having time to cook and try new recipes. I love a lot of the recipes on this site and most of them I've tried are great!
 
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