Vegetarian Chili with Roasted Squash - Tufts Health & Nutrition Letter

Ingredients

• 3 large Acorn or Buttercup squash
• 2 tsp canola oil
• 1 medium onion (chopped)
• 1 medium red bell pepper (chopped and seeded)
• 3 clove garlic (minced)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 cups vegetable broth
• 1 cup water
• 15 ounce black beans
• 14 ounce tomatoes (diced)
• 4 ounce mild green chiles (chopped)
• 1/2 cup quick cooking barley or quinoa
• 1/4 cups dried tomatoes (not oil-packed)
• 1 cup frozen corn niblets