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Chipotle Butternut Chili Recipe

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This recipe for Chipotle Butternut Chili, by , is from Abstinence, 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!

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2 large butternut squashes, peeled and diced
1 cup vegetable stock
2 tbsp. fresh garlic, minced
1 medium red onion, diced
2 yellow or red peppers, diced
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato puree
4 tbsp. chipotle paste or generous amount chipotle powder
2 tbsp. ground cumin
3 tbsp. chili powder
salt and pepper
╝ cup fresh cilantro, chopped
non-stick cooking spray

Preheat oven to 325║.

Toss cubed squash with a bit of chipotle powder. Spray a cookie sheet with non-stick spray and place squash on it. Roast until soft and lightly browned. Measure starch portion and set aside.

In medium stock pot, heat a small amount of the stock. Add onions and garlic, stirring to cook until browned. Add peppers and sautÚ 3 to 5 minutes, using more stock as needed. Add canned tomatoes, the puree and all the spices. Reduce heat and simmer 35 to 40 minutes. Measure vegetable portion.

Combine measured starch and vegetable portions together in a saucepan, stirring to heat through. Garnish with cilantro and serve.




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