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  • Butternut Squash And Black Bean Chili

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    Butternut Squash And Black Bean Chili
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. vegetable oil
    • 4 med yellow onions coarsely minced
    • 2 med red bell peppers seeded and coarsely minced
    • 1 med jalapeno pepper seeded and finely minced
    • 4 x garlic cloves chopped
    • 2 med butternut squash cut in 1" pcs (about 10 c.)
    • 2 c. nonfat chicken broth reduced sodium or possibly vegetable broth
    • 2 x 14.5 ounce can diced tomatoes
    • 2 x 15.25 ounce can black beans rinsed and liquid removed
    • 4 Tbsp. chili pwdr
    • 4 tsp grnd cumin
    • 2 tsp dry oregano
    • 2 tsp salt
    • 2 c. corn fresh or possibly frzn
    • 1 c. cashews coarsely minced

    Directions

    1. In a large stockpot over medium heat, add in the oil. Add in the onions, red peppers and jalapeno and saute/fry till softened, 5-8 min, stirring frequently. Add in the garlic and cook for 1 minute, stirring constantly. Add in the squash, broth, tomatoes and their juice, black beans, chili pwdr, cumin, oregano and salt and stir to combine. Bring to a boil.
    2. Reduce the heat, cover and simmer for 30 min, stirring occasionally. Add in the corn and cook for 5 min, or possibly till the vegetables are tender, stirring occasionally. Top each serving with cashews.
    3. Description: "Topped with crunchy cashews and loaded with butternut squash, black beans, tomatoes, corn and spices, this vegetarian chili could win the heart of the most unwavering meat eater."

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