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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Winter Chili Recipe

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This recipe for Winter Chili is from The Garlinger Family 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 size butternut squash (1 1/2 lbs)
2 medium size carrots
1 medium size onion diced
3 tbsp chili powder
1- 28 oz can plum tomatoes
1- 4 oz can chopped mild green chilies
1 cup vegetable broth
1/4 tsp salt
2- 15-19 oz cans black beans rinsed and drained
1/4 c. chopped fresh cilantro
4 tbsp non fat sour cream (optional)
Directions:
Directions:


1. In 5 quart Dutch oven over medium high heat, heat 2 tsp olive oil. Add squash and cook, stirring occasionally, until golden; remove

2. In same Dutch oven heat 2 more tsp olive oil; cook carrots and onion until well browned. Stir in chili powder and cook 1 minute, stirring.

3. Add tomatoes with their liquid, chilies with their liquid, veggie broth, and salt; over high heat, heat to boiling. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.

4. Stir in black beans and butternut squash; over high heat , heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with sour cream as desired.
Number Of Servings:
Number Of Servings:
9 cups or 6 main dish servings
Preparation Time:
Preparation Time:
15 munutes-1 hour cooking time
Personal Notes:
Personal Notes:
This healthy stew is especially good on cold winter nights served with a green salad and warm French bread.

 

 

 

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