Melrose Boot Camp

WINTER CHILI

Ingredients:

4 teaspoons olive oil

1 medium size butternut squash, peeled and cubed (the pre-cut stuff is so much easier)

2 medium carrots, diced

1 medium onion, diced

3 tablespoons chili powder

1 – 28-oz can plum tomatoes

1 – 4-oz can chopped mild green chilis

1 Cup Vegetable broth

¼ teaspoon salt

2 – 15-ounce can black beans, drained and rinsed

¼ cup fresh cilantro

4 tablespoons nonfat sour cream (optional)

Instructions:

1. In 5 quart Dutch oven over medium heat, heat 2 teaspoons of olive oil. Add butternut squash and cook, stirring until golden; remove.

2. In same Dutch oven heat 2 more teaspoons olive oil; cook carrots and onion until browned. Stir in chili powder; cook 1 minute, stirring

3. Add tomatoes with their liquid, chilis with their liquid, vegetable broth and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stir occasionally with spoon to break up tomatoes.

 

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