Recipe for Butternut Squash and Black Bean Chili 
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Yield:
8
Ingredients:
Amount Ingredient
1 tbl vegetable oil
4 med yellow onions coarsely chopped
2 med red bell peppers seeded and coarsely
chopped
1 med jalapeno pepper seeded and finely
chopped
4 x garlic cloves minced
2 med butternut squash cut in 1" pieces
(about 10 cups)
2 cup nonfat chicken broth reduced sodium
or vegetable broth
2 x 14.5 oz can diced tomatoes
2 x 15.25 oz can black beans
rinsed and drained
4 tbl chili powder
4 tsp ground cumin
2 tsp dried oregano
2 tsp salt
2 cup corn fresh or frozen
Instructions:
Instructions: In a large stockpot over medium heat, add the oil. Add the onions, red peppers and jalapeno and saute until softened, 5-8 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly. Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano and salt and stir to combine. Bring to a boil.

Reduce the heat, cover and simmer for 30 minutes, stirring occasionally. Add the corn and cook for 5 minutes, or until the vegetables are tender, stirring occasionally. Top each serving with cashews.

Description: "Topped with crunchy cashews and loaded with butternut squash, black beans, tomatoes, corn and spices, this vegetarian chili could win the heart of the most unwavering meat eater."

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