Winter Vegetable Chili

This vegetarian recipe is from the Good Housekeeping December 1995 Issue.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  teaspoons olive oil
• 1 (4 ounce) can  mild chopped chilies
• 1  medium  butternut squash, peeled and cut into 3/4 inch cubes
• 2  medium carrots, diced
• 1  medium onion, diced
• 3  tablespoons chili powder
• 1 (28 ounce) can plum tomatoes
• 1  cup vegetable broth
• 1⁄4 teaspoon salt
• 2 (15 ounce) cans black beans, rinsed and drained
• 1⁄4 cup fresh cilantro, chopped
• 4  tablespoons sour cream

Directions

1. In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
2. Add butternut squash and cook, stirring occasionally, until golden; remove.
3. In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
4. Stir in chili powder; cook 1 minute, stirring.
5. Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
6. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
7. Stir in black beans and butternut squash; over high heat, heat to boiling.
8. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
9. Stir in cilantro.
10. Serve with sour cream, if desired.