Vegetarian Chili

[Guest guest]

4 tsp olive oil

1 medium butternut squash about 2 lb, peeled and cut into ¾ inch

cubes

3 medium carrots cut into ¼ pieces

1 lg. Onion, chopped

2 tbsp chili powder

2 garlic cloves, crushed

1 can whole tomatoes in juice

3 jalapeno chili’s, seeded and finely chopped in food processor or

minced

1 cup vegetable broth

1 tbsp sugar

½ tsp salt

2 15 oz. Cans of black beans, rinsed and drained

Fresh cilantro leaves and yogurt for garnish (optional)

 

In nonstick Dutch oven or saucepot, heat 2 tsp olive oil over medium

heat until hot. Add squash; cook about 8-10 minutes, until golden

brown, stirring occasionally. Transfer squash to a bowl set aside.

 

In same pot, heat remaining 2 tsp olive oil add carrots and onion cook

about 10 minutes or until golden brown stirring occasionally. Stir in

chili powder and garlic cook 1 minute longer.

 

Add tomatoes with juice, jalapenos, broth, sugar and salt heat to

boiling over medium heat, stirring to break up tomatoes with spoon.

 

Stir in squash heat to boiling over med-high heat. Reduce heat to low,

cover and simmer for about 15 minutes or until squash is tender.

Remove from heat and stir in cilantro.