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Black Bean and Winter Squash Chili

5 star rating
 

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Submitted by: doncastergirl

 

This hearty meatless chili dish can be made vegetarian by subbing vegetable broth for the chicken broth.
 

Ingredients

  • 1 tbsp olive oil
  • 1 butternut squash (2-3 lbs), peeled, seaded, and cut into 1 inch cubes
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 3 tsp chili powder
  • 1/2 tsp salt
  • 1 cup chicken broth
  • 1 15 oz can diced tomatoes
  • 2 cans black beans, rinsed and drained

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Method

Heat olive oil in a large Dutch oven. Add squash and saute for 7-8 minutes, until slightly golden. Remove from pan and set aside. Add pepper, onion, and carrots to pan and saute 3-4 minutes. Add chili powder and salt then saute another minute. Add chicken broth and tomatoes and bring to a boil. Add squash, lower heat and simmer, covered, about 20 minutes. Add beans and simmer, covered, an additional 10 minutes, or until squash is tender.

 

Notes:

 

Number of Servings: 6

 

Submitted by: doncastergirl ()

 

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