Post by Okwes on Oct 2, 2006 11:38:19 GMT -5
Spicy Winter Vegetable Chili
4 tsps olive oil
1 4 oz. can hot chopped chiles
1 medium butternut squash peeled, cut into 3/4 inch cubes
2 medium carrots, diced
1 medium onion, diced
3 tbsps. chili powder
1 28-oz can plum tomatoes
1 cup vegetable broth
1/4 tsp. salt
2 15 oz. cans black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
4 tbsps. sour cream
In 5-quart Dutch oven over medium-high heat, heat 2 tsps. olive oil. Add
butternut squash and cook, stirring occasionally, until golden; remove.
In same pan heat 2 tsps. olive oil; cook carrots and onion until well
browned. Stir in chili powder; cook 1 minute, stirring.
Add tomatoes with their liquid, chiles with their liquid, vegetable 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.
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 if desired.
Makes 9 cups.
4 tsps olive oil
1 4 oz. can hot chopped chiles
1 medium butternut squash peeled, cut into 3/4 inch cubes
2 medium carrots, diced
1 medium onion, diced
3 tbsps. chili powder
1 28-oz can plum tomatoes
1 cup vegetable broth
1/4 tsp. salt
2 15 oz. cans black beans, rinsed and drained
1/4 cup fresh cilantro, chopped
4 tbsps. sour cream
In 5-quart Dutch oven over medium-high heat, heat 2 tsps. olive oil. Add
butternut squash and cook, stirring occasionally, until golden; remove.
In same pan heat 2 tsps. olive oil; cook carrots and onion until well
browned. Stir in chili powder; cook 1 minute, stirring.
Add tomatoes with their liquid, chiles with their liquid, vegetable 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.
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 if desired.
Makes 9 cups.