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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Vegetable Chili-Soup Recipe

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This recipe for Vegetable Chili-Soup is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. olive oil
1 medium butternut squash, peeled and cubed
2 carrots, peeled and sliced
1 onion, diced
1 T. chili powder
1 (28 oz.) can plum tomatoes (no basil)
1 (4 oz.) can green chilies, chopped
2 c. vegetable broth
1/2 tsp. salt
2 cans black beans, rinsed and drained

Directions:
Directions:
Saute squash in 2 tsp. of olive oil until squash is golden; remove from pan. Add 2 tsp. olive oil to pan and saute onion and carrots until well browned; add chili powder and stir for 1 minute. Add tomatoes, green chilies, and vegetable broth and cook over high heat to boil; reduce heat to low and simmer for 30 minutes. Stir in black beans and squash and simmer 15 minutes until squash is tender and liquid thickens.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This item is thicker than a soup and more the consistency of chili. Serve with cilentro and sour cream!

 

 

 

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