WORLD: Wintertime Chili

August 25, 2006 at 9:53 pm Leave a comment

This is the first of many recipes in which I discovered that butternut squash was actually quite good.

1-2 TBSP olive oil
1 butternut squash, peeled and seeded and chopped into 1″ pieces
2 medium red peppers
2 small onions
2 stalks celery
2 cloves garlic
1 28-oz can crushed tomatoes
1 16-oz can black beans, drained
1 1/2 cups of cooked pearl barley or frozen corn
2 cups of chicken broth
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper

1. Heat the oil in a large stockpot and add the first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients and bring to a boil, reduce heat, cover and simmer for 1 hour.

This is a variation on a recipe I found at Recipezaar.

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