Wintertime Chili

This is a low fat, delicious & vegetarian if you use vegetable broth chili that is very tasty. I got the recipe from my neighbors' sister-in-law, Michele in Texas, and we have been enjoying it ever since.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 -2  tablespoon olive oil (I used 2)
• 1  butternut squash, peeled and seeded chopped into 1" pieces
• 2  medium  red peppers, thinly sliced
• 2  small onions, thinly sliced
• 2  stalks celery, thinly sliced
• 2  cloves garlic, minced
• 1 (28 ounce) can  crushed tomatoes
• 1 (16 ounce) can black beans, drained
• 1 (16 ounce) package  frozen white shoepeg corn
• 1 (14 1/2ounce) can chicken broth
• 2  teaspoons ground cumin
• 1  teaspoon salt
• 1  teaspoon chili powder
• 1⁄4 teaspoon cayenne pepper
•  shredded monterey jack cheese (, to garnish)

Directions

1. Heat oil in large stockpot and add first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
4. Serve with a little cheese sprinkled on top.