Black Bean and Butternut Squash Chili | Dinner
Squash is an excellent addition to vegan chili in this hot and spicy southwestern-style dish.
1 onion, chopped 3 cloves garlic, minced 2 tablespoons oil 1 medium butternut squash, chopped into chunks 2 (15-ounce) cans black beans, drained 1 (28-ounce) can stew or diced tomatoes, undrained 3/4 cup water or Vegetable Broth
1 tablespoon chilli powder 1 teaspoon cumin 1/4 teaspoon cayenne pepper, or to taste ⁄ teaspoon salt 2 tablespoons chopped fresh cilantro (optional)
1. In a large stockpot, sauté onion and garlic in oil until soft, about 4 minutes. 2. Reduce heat and add remaining ingredients except for the cilantro.
3. Cover, and simmer for 25 minutes. Uncover, and simmer another 5 minutes. Top with fresh cilantro if desired just before serving.