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black bean and butternut squash veggie chili

www.naturalcomfortkitchen.com
Your Recipes

Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

In a large pot, heat oil over medium high. Add carrot, onion, bell pepper, garlic, and jalapeno. Cook, stirring frequently, until softened and starting to brown, 5 to 10 minutes. Add chili powder, cumin, cayenne, epazote, and 1/2 teaspoon salt and stir constantly for 1 to 2 minutes, until spices are fragrant and sticking to the pan.

Step 2

Pour in the diced tomatoes with juice, vegetable broth, diced green chiles, beans, squash, and tomato sauce. Stir and raise heat to bring to a boil. Reduce heat and simmer, partially covered, until squash is cooked through, about 35 minutes. Stir every 5 to 10 minutes.

Step 3

In a small dish, mix cornmeal or masa with 1 tablespoon of water until smooth. Pour into chili, stir well, and simmer another 5 minutes. Turn off heat and add cilantro and juice from the lime. Season to taste with more salt.

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