Wintertime vegetable chili recipe

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Wintertime Vegetable Chili

Makes 6 servings

1 medium butternut squash, peeled and cubed
2 medium carrots, peeled and diced
1 medium onion, diced
3 teaspoons to 3 tablespoons chili powder (depending upon how much heat is desired)
2 14-oz. cans low-sodium diced tomatoes
4-oz. can chopped green chilies
1 cup low-sodium vegetable broth
2 16-0z. cans low-sodium black beans, drained and rinsed
Fat free sour cream, optional

In slow cooked, layer ingredients in order given—except sour cream. Cover. Cook on low 6 to 8 hours, or until vegetables are tender. Stir before serving. Top individual servings with small spoonful of sour cream if desired.
Nutrition information per serving: Calories 279; Fat 2.2 g; Cholesterol 0 g; Sodium 424 mg; Carbohydrates 57.7 g; Fiber 21.3 g; Protein 14.3 g

Source: Fix-It and Forget-It Recipes for Entertaining by Phyllis Pellman Good and Dawn J. Ranck

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