Winter Vegetable Chili Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 tsp: Olive Oil,
1: 28-oz can plum tomatoes,
1 4-oz can: MILD chopped,
1 cup: Vegetable broth,
-chiles,
1/4 tsp: Salt,
1 medium: Butternut squash peeled and,
2: 15-oz cans black beans,
Cut into 3/4 inch cubes,
Rinsed and drained,
2 medium: Carrots, diced
1/4 cup: Fresh cilantro, chopped
1 medium: Onion, diced
4 tbsp: Non-fat sour cream,
3 tbsp: Chili powder,
Directions:
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
Submitted By LINDA GLOVER On 12-07-95
Source from luhu.jp
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
Submitted By LINDA GLOVER On 12-07-95
Source from luhu.jp