Smoky butternut chipotle chili

6 cups cubed butternut squash
4 medium onions, diced
16 cloves garlic, chopped
3 cans fire roasted tomatoes
1 can rotel tomatoes with green chiles
2 cans black beans
1 can bush's chili beans, hot or medium
4 chipotle peppers in adobo sauce, finely chopped, with sauce
10 cups vegetable broth
2 tbsp chili powder
1 tbsp roasted ground coriander
1 tbsp chipotle chili powder
2 tbsp oregano
3 tbsp olive oil

Heat oil in large stock pot
Add onions and cook until soft, 5 minutes
Add garlic and stir for one minute
Add chili powders and coriander. Stir to coat vegetables.
Add tomatoes, beans and chipotle peppers. Stir.
Add squash, broth and oregano
Bring to boil. Simmer for 45 minutes.
Top with a dollop of lowfat sour cream and low fat cheddar cheese.

Serving Size: Makes 15 10 oz servings

Number of Servings: 15

Recipe submitted by SparkPeople user DERGSY.