Butternut Black Bean Chili recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups diced butternut squash
• 1 (14-ounce) can diced tomatoes
• 2 (25-ounce) cans black beans (about 5 cups), rinsed and drained
• 1 quart vegetable stock
• 1 tablespoon cumin
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper, or to taste
• 2 to 3 tablespoons tomato paste
• Salt, to taste
• Lime wedges
• 1/2 cup cilantro, leaves picked from stems
• Whole milk yogurt (optional)