Sorry, I didn't get a photo of this one, but regardless it's worth your attention. Packed with good-for-you ingredients, this is a fall winner for sure!
Black Bean and Butternut Squash Chilli
Ingredients:
-1 Tbs olive oil
-2 garlic cloves, minced
-1 onion, chopped
-1 sweet pepper, chopped
-2 Tbs chili powder
-2 tsp cumin
-1 tsp dried oregano
-1 butternut squash
-14oz vegetable broth
-1 can diced tomatoes
-1 can chilies, chopped
-1 c frozen corn
-1 can black beans
-salt and pepper
1. Heat oven to 400. Cut squash in half and place flesh side down on baking sheet. Bake for 30-45 minutes, until soft.
2. Turn squash over and spoon the soft baked flesh into a blender or food processor. Process until pureed, using vegetable broth to smooth it out. Set aside.
3. In a large pot, heat oil then add onion, garlic, and sweet pepper 8-10 minutes until soft.
4. Add cumin, oregano, squash puree, remaining broth, tomatoes. Reduce heat and simmer for 20 minutes.
5. Add corn and beans and simmer for 5-10 minutes.
6. Season with salt and pepper.
If you want to make this earlier in the day, it holds up really well in a warm crockpot!
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