Black Bean and Butternut Squash Chili
Per 11⁄2 cups
1 onion, chopped
3 cloves garlic, minced
2 tablespoons oil
1 medium butternut squash, chopped into chunks
2 15-ounce cans black beans, drained and rinsed
1 28-ounce can diced tomatoes, undrained
3⁄4 cup vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1⁄4 teaspoon cayenne pepper, or to taste
1⁄2 teaspoon salt
2 tablespoons chopped fresh cilantro
In a large stockpot, sauté onion and garlic in oil until soft, about 4 minutes. Reduce heat and add remaining ingredients, except cilantro.
Cover and simmer for 25 minutes. Uncover and simmer another 5 minutes. Top with fresh cilantro just before serving.