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Winter Vegetable Chili Recipe

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This recipe for Winter Vegetable Chili, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalind Ubersax
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 t. olive oil
1 medium size butternut squash (1-3/4 lb. / peeled and cut into 3/4 inch cubes
2 medium size carrots, diced
1 medium size onion, diced
3 T. chili powder
1 - 28 oz. can plum tomatoes
1 - 4 oz. can chopped mild green chilies
1 c. vegetable broth
1/4 t. salt
2 - 15 to 19 oz. cans black beans, rinsed and drained

Directions:
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, chilies with their liquid, vegetable broth and salt over high heat, until boiling.
6. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
7. Stir in black beans, 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. Serve with sour cream.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is our favorite vegetarian chili recipe.

Instead of the vegetable broth, we used a nice dark beer, like Sam Adams Oktoberfest.

 

 

 

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