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Squash Chili

Annemarie
  • 45 minutes
  • Serves 8

INGREDIENTS

1 tbsp

olive oil

1

small onion

1 clove

garlic (crushed)

1 1/2 lb

butternut squash ((or other winter squash))

3

stalks celery

4 cups

cooked pinto beans

28 oz

can diced tomatoes

2 cups

broth

2 tsp

chili powder

1 tsp

cumin

2 tsp

salt