A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 113.
BUTTERNUT SQUASH AND BLACK BEAN CHILI
Makes 6 to 8 servings
1 tablespoon olive oil
1 cup diced yellow onion
4 cloves garlic, minced
1 (2½-pound) butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
2 (10-ounce) cans mild diced tomatoes with green chiles
3 cups vegetable broth
1½ tablespoons kosher salt
1 tablespoon chili powder
1½ teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 (15-ounce) cans black beans, rinsed and drained
Sour cream
