Winter Vegetable Chili

• 4 teaspoons olive oil
• 1 (4 ounce) canmild chopped chilies
• 1 medium butternut squash, peeled and cut into 3/4 inch cubes
• 2 medium carrots, diced
• 1 medium onion, diced
• 3 tablespoons chili powder
• 1 (28 ounce) can plum tomatoes
• 1 cup vegetable broth
• 14 teaspoon salt
• 2 (15 ounce) cans black beans, rinsed and drained
• 14 cup fresh cilantro, chopped
• 4 tablespoons sour cream

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.

olive oil, chilies, butternut squash, carrots, onion, chili powder, tomatoes, vegetable broth, salt, black beans, fresh cilantro, sour cream

Taken from www.food.com/recipe/winter-vegetable-chili-120048 (may not work)