Vegetarian

Winter Vegetable Chili
Vegetarian Recipe

Ingredients:
2-3/4 teaspoon olive oil
1-1/4 pound butternut squash, peeled and cut into 3/4 inch cubes
1-1/4 medium carrots, diced
1/3 cup onion, chopped
2 tablespoons chili powder
2-1/4 cups canned plum tomatoes, chopped
3 ounces canned green chilies, chopped
2/3 cup vegetable stock
1-1/2 pound canned black beans, rinsed and drained
2 tablespoons plus 2 teaspoons nonfat sour cream
2 tablespoons plus 2 teaspoons cilantro (optional), chopped

Directions:
Heat half the oil in a Dutch oven or heavy pot over medium high heat. Sauté squash 4-5 minutes, stirring occasionally, until golden. Transfer to a bowl and set aside. Heat remaining oil in same pot and sauté carrots and onion 4-5 minutes until golden. Add chili powder and stir 1 minute over heat. Add tomatoes and chilies with their liquids, vegetable stock and salt to taste. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.

Stir in black beans and squash. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until squash is tender and chili thickens. Serve with a dollop of sour cream and sprinkled with cilantro. This recipe makes 4 servings Winter Vegetable Chili.