Yield: about 9 cups or 6 main-dish servings

(adapted from Good Housekeeping/Dec.1995, & submitted by Patrica Ruether, OSB)

 

4 teaspoons oil

1 medium-sized butternut squash (about 1¾ lb.), peeled and cut into ¾ inch cubes
  (any firm squash will work)

2 medium-sized carrots, diced

1 medium-sized onion, diced

2 teaspoons chili powder, or more if you want it hotter

1 28-oz. can plum tomatoes (I use home canned tomatoes)

1 4-oz. can chopped mild green chilies (or if you have frozen chilies from the garden)

1 cup vegetable or beef broth

¼ teaspoon salt

2 15- or 19-oz. cans black beans, drained and rinsed
   (or 1 can black and 1 can kidney)

¼ cup chopped fresh cilantro

Non-fat plain yogurt to taste

 

In 5-quart Dutch oven, over medium-high heat, heat 2 teaspoons oil. Add squash and cook, stirring occasionally, until golden; remove. Add 2 more teaspoons oil to Dutch oven and cook carrots and onions until well browned. Stir in chili powder; cook 1 minute, stirring. Add tomatoes with their liquid, chilies with their liquid, broth and salt. (If you are not using chilies, you may need to add more broth for a consistency you like.) Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break tomatoes. Stir in black beans & squash; cover and simmer 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with yogurt if you like.

 

NOTE: I adjust the chili powder and often add cumin, and sometime add red pepper to taste (especially if I have green chilies) Sometimes I add chopped sweet pepper to add some color! I don't always have the cilantro, so skip it, or I serve it on the side to add with the yogurt, if desired.