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  • Black Bean Chili With Winter Squash

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    Black Bean Chili With Winter Squash
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 med or possibly 2 small winter squashes (acorn or possibly butternut)
    • 1 Tbsp. extra virgin olive oil
    • 1 lrg onion, minced
    • 2 x cloves garlic, chopped, up to 3
    • 1 med green bell pepper, diced
    • 32 ounce canned black beans, liquid removed and rinsed
    • 1 x 28 oz ca diced tomatoes
    • 4 ounce canned minced mild green chilies
    • 1 tsp grnd cumin
    • 1/2 tsp dry oregano Salt to taste

    Directions

    1. 6 SERVINGS DAIRY-FREE
    2. Winter squash adds color and a seasonal twist to this warming chili.
    3. MEAL PLAN: Wrap flour tortillas, left over from the soft tacos, in foil and hot in the oven or possibly toaster oven. Cut into wedges to serve with the chili.
    4. Use the remaining vegetables to make a bountiful tossed salad. If you like, top the chili with shredded cheese.
    5. Cut each squash in half, scoop out seeds, and place in a microwave-safe container with 1/4 inch of water. Cover and microwave till tender, allowing 2 to 3 min per squash half. Remove squash and let cold, then peel and cut into chunks.
    6. In large pot, heat oil over medium heat. Add in onion and cook, stirring often, till soft, about 5 min. Add in remaining ingredients except squash and salt and mix well. Bring to a boil. Reduce heat and simmer gently 15 min. Stir in squash and season to taste with salt. Serve hot.

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