Saturday, April 5, 2008

Vegetarian Chili

Winter Vegetable Chili
By: Christa Ogden

I had this at a baby shower and couldn't believe it was meatless.

  • 4 tsp olive oil
  • 1 medium size butternut squash (peeled and cut into 3/4 inch cubes)
  • 2 medium carrots, shredded (food processor)
  • 1 medium onion, diced
  • 3 T chili powder (plus or minus to taste)
  • 1 28 oz can plum tomatoes
  • 1 4 oz. can chopped green chilies
  • 1 cup veg. broth
  • 1/4 tsp. salt
  • 2 15 oz. can black beans (rinsed and drained)
  • 1/4 cup fresh cilantro (parsley or basil works as well)
  • 4 T non fat sour cream
  • 1 T Adobo spice (from Pensey's...this is completely optional) or spice to taste
Saute carrots and onions in olive oil Add everything else Bring to boil Reduce heat and simmer until squash is soft (should not take longer then 45 min)

... instead of getting butternut squash, my mom almost always just gets the butternut squash soup (I think Campbell's makes it, in a box instead of can).

No comments: