Butternut Squash And Black Bean Chili Recipe

• 1 Tbsp. vegetable oil
• 4 med yellow onions coarsely minced
• 2 med red bell peppers seeded and coarsely minced
• 1 med jalapeno pepper seeded and finely minced
• 4 x garlic cloves chopped
• 2 med butternut squash cut in 1" pcs (about 10 c.)
• 2 c. nonfat chicken broth reduced sodium or possibly vegetable broth
• 2 x 14.5 ounce can diced tomatoes
• 2 x 15.25 ounce can black beans rinsed and liquid removed
• 4 Tbsp. chili pwdr
• 4 tsp grnd cumin
• 2 tsp dry oregano
• 2 tsp salt
• 2 c. corn fresh or possibly frzn
• 1 c. cashews coarsely minced

1. In a large stockpot over medium heat, add in the oil.
2. Add in the onions, red peppers and jalapeno and saute/fry till softened, 5-8 min, stirring frequently.
3. Add in the garlic and cook for 1 minute, stirring constantly.
4. Add in the squash, broth, tomatoes and their juice, black beans, chili pwdr, cumin, oregano and salt and stir to combine.
5. Bring to a boil.
6. Reduce the heat, cover and simmer for 30 min, stirring occasionally.
7. Add in the corn and cook for 5 min, or possibly till the vegetables are tender, stirring occasionally.
8. Top each serving with cashews.
9. Description: "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."

vegetable oil, onions, red bell peppers, jalapeno pepper, garlic, butternut, nonfat chicken, tomatoes, black beans, chili pwdr, cumin, oregano, salt, corn, cashews

Taken from cookeatshare.com/recipes/butternut-squash-and-black-bean-chili-96191 (may not work)