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Winter Vegetable Chili low-cal, chili, spice, beans, low-fat 4 teaspoon olive oil 1 medium butternut squash peeled and 1 cut into 3/4 inch cubes 2 medium carrots, diced 1 medium onion, diced 3 tablespoon chili powder 1 28-oz can plum tomatoes 1 4-oz can mild chopped chiles 1 cup vegetable broth 1/4 teaspoon salt 2 15-oz cans black beans 1 rinsed and drained 1/4 cup fresh cilantro, chopped 4 tablespoon non-fat sour cream In 5-quart Dutch oven over medium-high heat, heat 2 ts olive oil. Add butternut squash and cook, stirring occasionally, until golden; remove. In same pan heat 2 ore tsp. olive oil; cook carrots and onion until well browned. Stir in chili powder; cook 1 minute, stirring. Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes. Stir in black beans and butternut squash; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with sour cream if desired. Makes 9 cups. Each serving w/o sour cream: 225 cals 14 g protein 44 g carbs 5 g total fat (1 g sat) 0 mg cholesterol 930 mg sodium From: Good Housekeeping December 1995 Issue Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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