Winter Vegetable Chili

6 Servings

4 t olive oil
1 md butternut squash and, Peeled
1 cut into 3/4 inch cubes
2 md carrots, diced
1 md onion, diced
3 T chili powder
1 28-oz can plum tomatoes
1 4-oz can mild chiles, Chopped
1 c vegetable broth
1/4 t salt
2 15-oz cans black beans
1 rinsed and, Drained
1/4 c fresh cilantro, chopped
4 T non-fat sour cream
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.