Fiery Squash Chili
I found this recipe in a chatelaine magazine and had to post it immediately after i ate it. This is excellent. The spices are incredible together. I used butternut squash and had to add a little water as it was drying out while simmering.
Steps
In a large , wide saucepan , stir diced tomatoes with tomato sauce , spices and garlic.
Bring to a boil over high heat , then stir in squash.
Reduce heat and simmer , uncovered and stirring occasionally , until squash is tender , about 30 minutes.
Stir in peppers , beans and frozen corn.
Boil , then reduce heat and simmer , stirring often , until peppers are soft , 10 to 15 min more.
Stir in cilantro and spoon into bowls.
Top with low-fat sour cream.
Ingredients
diced tomatoes, tomato sauce, chili powder, cinnamon, dried oregano leaves, cayenne pepper, allspice, garlic cloves, squash, yellow peppers, black beans, frozen corn, fresh cilantro, low-fat sour cream