Butternut Squash and Black Bean Chili | Paula Deen

Ingredients

• 1 tablespoon Olive oil
• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 (2½-pound) butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
• 2 (10-ounce) cans mild diced tomatoes and green chiles
• 3 cups vegetable broth
• 1½ tablespoons Kosher salt
• 1 tablespoon chili powder
• 1½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 (15-ounce) cans black beans, rinsed and drained
• Sour cream , for serving
• cornbread, for serving
• chopped fresh cilantro, optional, for garnish