Wintertime Chili

1 Tbsp olive oil
2 small yellow onions, diced
2 cloves garlic minced
1 butternut squash, peeled and cut into 1-inch cubes
4 stalks celery, thinly sliced
2 cans (14.5 oz) diced tomatoes
1 can (16 oz) black beans, drained and rinsed
1 small can whole kernel corn
1 1/2 cups chicken broth
2 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
Shredded parmesan cheese for garnish (optional)

Warm olive oil in large pot over medium heat.  Add onion, garlic, squash, and celery; cook 8 minutes, stirring frequently.  Add remaining ingredients, except cheese.  Increase heat to high; bring to a boil.  Reduce heat and simmer, covered 45 minutes.  Sprinkle each serving with cheese.

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