1 1/2 lb. butternut squash, peeled and cut into 1/2-inch cubes (4 c.)
1 can diced tomatoes (14.5 oz.)
3 c. chicken or veggie broth
1/2 c. low-fat sour cream
Cilantro
Instructions
Heat olive oil in heavy large saucepan over medium heat. Add onions and sautee until softened, about 5 mins. Add garlic and cumin and sautee until fragrant, about 2 mins.
Add in chiles, black beans, squash, tomatoes and broth. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, about 30 mins.
Ladle into warm serving bowls. Top with sour cream and cilantro.
Originally Submitted
5/16/2013
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You can add this Smoky Black Bean and Butternut Squash Chili recipe to your own private DesktopCookbook.