Black Bean Chili with Winter Squash (December 17, 2006)

(Also known as Superbowl Chili)

1 Tbs. Olive Oil
1 lg. choppted onion (1.5 cups)
1 med. diced yellow bell pepper
3 garlic cloves, minced
2 (15 oz.) cans black beans, rinsed and drained
2 cups fat-free, less-sodium vegetable broth
1 (28 oz.) can diced tomatoes, undrained
1 (4.5 oz) can chopped mild green chilies
1 tsp. chili powder
1/4 tsp. chipotle chilie powder (we used chayenne)
1/4 tsp. dried oregano
1 med winter squash (we used butternut) (about 2 lbs)
1/4 tsp. salt

1. Heat oil in a large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook, stirring, 1 minute. Stir in beans, broth, tomatoes, green chilies, chili powder, chipotle chili powder and oregano. Simmer, covered, 10 minutes. Uncover and cook 10 more minutes.

2. Cut squash in half lengthwise, scoop out and discard seeds, peirce witha fork a few times, and put in a microwave-safe dish iwth 1/4 inch water. Cover with plastic wrap; microwave on HIGH 8 minutes or unitl tender. Let cool; peel with a small sharp knife, and cut into 1/2 inch chunks. Stir squash into bean mixture; cook 5 minutes. Stir in salt. Serve warm. (Serving size 1.75 cups)

David: the chili was great! the squash was very tasty, and the whole thing had the correct level of spiciness – enough so that you notice, but not so much that you are overpowered by it. definitely an A.
Carla: I loved that I found this in a magazine and made it AND it turned out really good. Easy…takes a bit of time with the squash, but it was really good. I want to make it again soon! A

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