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By Karin Calloway
Butternut Squash and Black Bean Chili
If you’re looking for a way to incorporate more meatless meals into your weekly menus, this spicy Butternut Squash and Black Bean Chili is hearty enough that the most avid meat eater won’t miss the meat.
Don’t let the long list of ingredients be off putting. Most of the ingredients are spices you probably have on hand. And, if you find the process of peeling and dicing a butternut squash too arduous, you can substitute sweet potatoes or yams, which are a bit easier to handle. Simmer up a pot of this fragrant and flavorful chili on a crisp autumn weekend or when your dinner guests include a vegetarian friend or two.
Add corn and black beans and simmer for 10-15 minutes more, until the squash is soft. Ladle into bowls and sprinkle each serving with the cheese and top with a dollop of sour cream.
Makes 6 servings.