Butternut Squash and Black Bean Chili

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 2 medium yellow onions, diced,
• 4 garlic cloves, minced
• 3 carrots, chopped
• 4 cups cubed butternut squash
• 2 poblano peppers, stem and seeds removed, and diced
• 2 teaspoons chili powder
• 1 teaspoon chipotle ground red pepper powder
• 1 can diced tomatoes
• 2 tablespoons apple cider vinegar
• 2 cans black beans, drained and rinsed
• 6 cups vegetable broth or chicken broth
• juice of 1 lime
• sea salt and freshly ground black pepper

optional toppings

• grilled corn kernels
• handful of cilantro
• lime slices
• dollop of sour cream or Greek yogurt

Instructions

1. Saute onion in olive oil over medium heat.
2. Stir in the garlic, carrots, poblano peppers, butternut squash, and a little salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.
3. Add chili powder, chipotle ground red pepper powder and tomatoes. Cook one minute.
4. Add apple cider vinegar, black beans, chicken broth. Cook 15-20 minutes until squash and carrots are tender.
5. Add lime juice.
6. Correct seasonings.

By KathyMillerTime
Adapted from Love and Lemons