• 1 tablespoon olive oil
• 1 3/4 pound butternut squash, peeled and cut into 3/4-inch cubes
• 2 medium carrots, diced
• 1 medium onion, diced
• 3 tablespoons chili powder
• 1 - 28 ounce can petite diced tomatoes
• 1 - 4 ounce can chopped mild green chiles
• 1 cup low sodium vegetable broth
• 2 - 15 ounce cans black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

Garnish:
• 4 tablespoon fat-free sour cream, optional
• Sliced canned jalapenos

In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil. Add butternut squash and cook, stirring occasionally, until golden; remove.

In same Dutch oven heat 2 more teaspoons 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 and vegetable broth; 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. Correct seasonings if desired. Serve with sour cream if desired.

Per Serving (does not include garnishes: 266 Calories; 4g Fat (13.6% calories from fat); trace Saturated Fat; 14g Protein; 46g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 1027mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

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