Winter Vegetable Chili

      Yield: 6 Servings

      4 t  olive oil

      1 md butternut squash and,Peeled

      1    cut into 3/4 inch cubes

      2 md carrots,diced

      1 md onion,diced

      3 T  chili powder

      1    28-oz can plum tomatoes

      1    4-oz can mild chiles,Chopped

      1 c  vegetable broth

    1/4 t  salt

      2    15-oz cans black beans

      1    rinsed and,Drained

    1/4 c  fresh cilantro,chopped

      4 T  non-fat sour cream

In 5-quart Dutch oven over medium-high heat, heat 2 ts olive oil.

Add butternut squash and cook, stirring occasionally, until golden;

remove.

In same pan heat 2 ore tsp. olive oil; cook carrots and onion until

well browned.  Stir in chili powder; cook 1 minute, stirring.

Add tomatoes with their liquid, chiles with their liquid, vegetable

broth, and salt; over high heat, heat to boiling.  Reduce heat to

low; cover and simmer 30 minutes, stirring occasionally with spoon to

break up tomatoes.

Stir in black beans and butternut squash; over high heat, heat to

boiling. Reduce heat to low; cover and simmer 15 minutes or until

squash is tender and chili thickens.  Stir in cilantro.  Serve with