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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a low fat, delicious & vegetarian if you use vegetable broth chili that is very tasty. I got the recipe from my neighbors' sister-in-law, Michele in Texas, and we have been enjoying it ever since. Ingredients:
1 -2 tablespoon olive oil (i used 2) |
1 butternut squash, peeled and seeded chopped into 1 pieces |
2 medium red peppers, thinly sliced |
2 small onions, thinly sliced |
2 stalks celery, thinly sliced |
2 cloves garlic, minced |
1 (28 ounce) can crushed tomatoes |
1 (16 ounce) can black beans, drained |
1 (16 ounce) package frozen white shoepeg corn |
1 (14 1/2 ounce) can chicken broth |
2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
shredded monterey jack cheese (, to garnish) |
Directions:
1. Heat oil in large stockpot and add first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour.
4. Serve with a little cheese sprinkled on top.
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