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Judy D's Squash & Black Bean Chili




Source of Recipe


My cousin, Judy


Recipe Introduction


I sent out a request for family recipes to include here at the Recipe Circus and this was one that Judy sent me.



List of Ingredients




1 tbls olive oil or canola oil
1 medium yellow pepper, chopped
1 medium onion, chopped
1 medium stalk celery, chopped
2 garlic cloves, crushed with press
2 tbls chili powder
Cumin, to taste
2 cans (15 to 19) ounces each black beans, rinsed and drained
1 pkg (1 ¼ lbs) peeled and cut up butternut squash, cut into 1 inch chunks (I used fresh and precooked in microwave)
1 can (14 to 14 ½ ounces) vegetable broth
1 28 – 32 oz can diced tomatoes, with juice
Corn tortillas, sour cream, and lime wedges for garnish


Recipe



In 5 quart Dutch oven, heat oil over medium high heat. Add pepper, onion and celery, cook 5 to 8 minutes or just until vegetables are tender, stirring occasionally.

Meanwhile, in small bowl, coarsely mash 1/2 cup beans. Stir all beans, squash, tomatoes, and broth into mixture in Dutch oven. Cover and heat to boiling. Reduce heat to low; simmer, covered, 15 minutes or until squash is tender. Serve chili with tortillas, sour cream and lime.

Makes about 8 Cups or 4 main-dish servings.

315 calories, 15 g protein, 67 g carbohydrate, 5 g fat, (1 g saturated) 18 g fiber, 0 mg cholesterol, 1,200 mg sodium.