Photo by Fotolia/loly-rocha
This one-pot chili is perfect for an Autumn day.
Ingredients
- 1 tablespoon olive oil
- 3 cups chopped onion
- 2 tablespoons chili powder
- 1-1/2 pounds butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
- 1-1/2 cups corn (fresh, frozen, or home-canned)
- 2 cloves garlic, minced
- 2 cups cooked black beans
- 2 cups diced tomatoes (fresh or home-canned)
- 2 cups vegetable broth
- Sour cream, optional
- Shredded cheese, optional
- Cilantro
Directions
- Heat olive oil in a large skillet over medium-high heat. Saute onions for 5 minutes.
- Add chili powder and squash; stir and cook for 5 minutes.
- Pour into a large slow cooker.
- Add corn, garlic, black beans, tomatoes, and broth; mix well.
- Cook on low for 6 to 8 hours or until squash is tender.
- Garnish with sour cream, shredded cheddar cheese, and chopped cilantro.
