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“This vegetarian recipe is from the Good Housekeeping December 1995 Issue.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil.
  2. Add butternut squash and cook, stirring occasionally, until golden; remove.
  3. In same pan heat 2 more teaspoons olive oil; cook carrots and onion until well browned.
  4. Stir in chili powder; cook 1 minute, stirring.
  5. Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling.
  6. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes.
  7. Stir in black beans and butternut squash; over high heat, heat to boiling.
  8. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens.
  9. Stir in cilantro.
  10. Serve with sour cream, if desired.

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