Black Bean Butternut Chili

Black Bean Butternut Chili, pictured with Cornbread
and Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder*
• 1 1/2 pounds butternut squash, peeled and cubed 1/2 inch (about 4 cups)
• 1 1/2 cups corn kernels (fresh, frozen or canned)
• 2 cups cooked black beans or 1 (15 or 19 ounce) can
• 2 cups fresh diced tomatoes or 1 (15 ounce) can
• 1/2 teaspoon salt, or to taste
• 1 1/2 to 2 cups vegetable broth
• 2 tablespoons cold water + 1 tablespoon cornstarch, for thickening, optional
• Optional garnishes: vegan sour cream, shredded vegan cheddar, chopped cilantro

In a large saucepan on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Add corn, beans, tomatoes, and salt. Add broth to cover. Bring to a boil, then reduce heat, cover and simmer until squash in tender and flavors are blended, about 45 minutes, adding broth if necessary to keep vegetables covered. Thicken chili if desired by adding cornstarch whisked in cold water.

Slow Cooker Method: In a large skillet on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Pour into a large slow cooker. Add corn, beans, tomatoes, and salt. Add broth to cover. Cook on LOW 6 to 8 hours or until squash is tender. Thicken chili if desired by adding cornstarch whisked in cold water.

*For 2 tablespoons chili powder:

• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/2 rounded teaspoon ground cumin
• 1/2 rounded teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 1/4 rounded teaspoon granulated onion