Rosti-Topped Chili Beans

• 1 tbsp vegetable or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 tbsp chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (10 oz) corn kernels, drained
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups coarsely grated butternut squash
• 1 medium floury potato, coarsely grated
• 1/2 cup grated Cheddar cheese
• 2 tbsp chopped cilantro

1. Preheat the oven to 400u0b0F. Heat the oil in a large saucepan on medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the garlic and chili powder; cook, stirring, for 1 min or until fragrant.
2. Stir in the tomato, corn, beans and 1 cup water. Bring to a boil. Reduce the heat to medium-low; simmer, partially covered, for 20 mins or until the liquid has reduced and thickened slightly. Season.
3. Transfer the mixture to a 7-cup baking dish. Squeeze the excess liquid from the squash and potato. Combine with cheese in a medium bowl. Season. Spread the potato mixture over the bean mixture and spray lightly with no stick cooking spray.
4. Bake for 30 mins or until lightly browned. Serve sprinkled with cilantro.

vegetable, onion, garlic, chili powder, tomatoes, corn kernels, red kidney beans, cannellini beans, black beans, butternut squash, floury potato, cheddar cheese, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35810 (may not work)