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Butternut Squash and Black Bean Chili
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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. -- Jeanne Besser
Hands on time: 20 minutes Total time: 1 hour and 15 minutes Serves: 8
Ingredients:
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4 tablespoons vegetable oil
4 medium yellow onions, coarsely chopped
2 medium red bell peppers, seeded and coarsely chopped
1 medium jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
2 medium butternut squash, seeded and cut into 1-inch pieces (about 10 cups)
2 cups canned vegetable or reduced-sodium chicken broth
2 14 1/2-ounce cans diced tomatoes
2 15 1/4-ounce cans black beans, rinsed and drained
4 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
2 cups fresh or frozen corn
1 cup cashews, coarsely chopped
Instructions:
In a large stockpot over medium heat, add the oil. Add the onions, red peppers and jalapeno and saute until softened, 5-8 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly. Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano and salt and stir to combine. Bring to a boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Top each serving with cashews.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Top each serving with cashews.
Nutrition:
Per serving: 443 calories, 15 grams protein, 17 grams fat (percent calories from fat, 34), 66 grams carbohydrates, no cholesterol, 816 milligrams sodium, 11 grams fiber.
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