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Butternut Vegetarian Chili
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- #63132
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 tablespoon olive oil
3 pounds butternut squash, peeled and cut into 1" cubes
2 medium onions, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 can (28 ounce size) diced tomatoes in puree
1 package (10 ounce size) frozen corn, unthawed
1 cup vegetable broth
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 can (16 ounce size) black beans, drained and rinsed
1/2 cup Monterey jack cheese, optional
sour cream, optional
directions
Heat the oil in a large pot, add first 11 ingredients and cook on low heat (bubbling) 45 minutes.
Add black beans and continue to cook for one hour.
Sprinkle with cheese or top with a dollop of sour cream.
added by
kelly123
nutrition data
240 calories, 6 grams fat, 42 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
April 14, 2011
This is delicious. My husband loves it. I make a big batch of it and freeze in 2 cup portions for him to take to work, he loves it so much. I have found I can throw it all in together- the beans with everything else- and let it cook about an hour, and it comes out fine. I usually cut the salt and chili pepper amounts in half. Still wonderfully flavorful.
November 7, 2009
This is a great recipe; I just added about 2 tablespoons of liquid smoke and some brown sugar because I like a BBQ flavor. Lite sour cream on top was perfect.