Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ts Olive Oil 1 28-oz can plum tomatoes
1 4-oz can MILD chopped 1 c Vegetable broth
-chiles 1/4 ts Salt
1 md Butternut squash peeled and 2 15-oz cans black beans
Cut into 3/4 inch cubes Rinsed and drained
2 md Carrots, diced 1/4 c Fresh cilantro, chopped
1 md Onion, diced 4 tb Non-fat sour cream
3 tb Chili powder

In 5-quart Dutch oven over medium-high heat, heat 2 ts olive oil. Add
butternut squash and cook, stirring occasionally, until golden;
remove.

In same pan heat 2 ore tsp. olive oil; cook carrots and onion until
well browned. Stir in chili powder; cook 1 minute, stirring.

Add tomatoes with their liquid, chiles with their liquid, vegetable
broth, and salt; over high heat, heat to boiling. Reduce heat to
low; cover and simmer 30 minutes, stirring occasionally with spoon to
break up tomatoes.

Stir in black beans and butternut squash; over high heat, heat to
boiling. Reduce heat to low; cover and simmer 15 minutes or until
squash is tender and chili thickens. Stir in cilantro. Serve with
sour cream if desired. Makes 9 cups.

Each serving w/o sour cream:
225 cals
14 g protein
44 g carbs
5 g total fat (1 g sat)
0 mg cholesterol
930 mg sodium

From: Good Housekeeping December 1995 Issue
Submitted By LINDA GLOVER On 12-07-95

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