Black bean, farro, and roasted squash chili
Uncooked butternut squash
3 cup(s), 3/4-inch cubes, peeled, seeded
2 medium, diced
1 medium, chopped
4 medium clove(s), minced
½ tsp, ground chipotle chile
Canned diced tomatoes
28 oz, petite variety
Canned black beans
15½ oz, rinsed and drained
Frozen corn kernels
Fat free reduced sodium vegetable broth
Reduced-fat sour cream
50% reduced fat sharp cheddar cheese
⅓ cup(s), shredded, shredded
- Preheat oven to 400°F. Line rimmed baking sheet with foil and spray foil with nonstick spray.
- Spread squash on half of baking sheet and poblano peppers on other half. Lightly spray vegetables with nonstick spray. Bake, stirring once, until peppers are tender, about 25 minutes. Transfer peppers to plate. Spread out squash and return to oven. Bake until squash is tender, about 10 minutes longer.
- Spray Dutch oven with nonstick spray and set over medium-high heat. Add onion and cook, stirring often, until onion begins to Spray Dutch oven with nonstick spray and set over medium-high heat. Add onion and cook, stirring often, until onion begins to brown, about 6 minutes. Stir in garlic, chili powder, cumin, salt, and chipotle chile powder and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, beans, corn, broth, and roasted poblano peppers to Dutch oven and bring to boil. Reduce heat and simmer, covered, 30 minutes. Stir in squash and farro and simmer until heated through, about 3 minutes. Serve topped with sour cream and Cheddar.
- Per serving: about 1 1/3 cups chili, 1 tablespoon sour cream, and scant 1 tablespoon cheese