According to Wiki
Chili con carne (literally “Chili with meat”, often known simply as chili) is a spicy stew made from chili peppers, meat, garlic, onions, and cumin. Traditional chili is made with chopped or ground beef. Variations, either geographic or by personal preference, may substitute different types of meat and may also include tomatoes, beans, or other ingredients.
I have been watching different chili recipes on TV and blogs for a long time now, but somehow never tried to make one at home. There is no question of eating it out, as I haven’t seen a vegetarian or chicken only version in restaurants here. I was very interested when my colleague Tracy told me he has a very good vegetarian chili recipe that he will share with me. As soon as he gave it to me, I tried it. We both enjoyed the sweetish spicy chili on a very cold day. V had a weired way of eating it, he added some sev on top and claimed it tasted a lot like chaat. I loved it as it is.
I did not have some of the ingredients in my pantry, so I used whatever I had. I will mention my changes in brackets.
1 medium-sized butternut squash, peeled and cut into 3/4 inch cubes (1 acorn squash)
2 medium sized carrots, diced (3/4 cup chopped carrots)
1 medium sized onion, diced (3/4 cup chopped onion)
3 tbl spn chili powder (1 tea spn chilli powder)
28oz can plum tomatoes (8 oz can tomato sauce)
4oz can chopped mild green chiles (1 tea spn chilli flakes)
1 cup vegetable broth or water
3/4 tsp. salt or to taste
2 15-ounce cans black beans, rinsed and drained (1/2 cup black beans soaked overnight and pressure cooked)
1/4 cup chopped fresh cilantro
Low-fat sour cream for garnish (Did not use this)
In a large pot over medium high heat, heat olive oil. Add squash and cook, stirring occasionally, until golden, remove. In same pan, heat remaining olive oil and cook carrots and onion until well browned. Add tomato sauce, chilies, vegetable broth(or water), and salt and bring to a boil. Reduce heat to low, stir in black beans and butternut squash and cook on a medium heat. Reduce heat to low, cover and simmer another 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with a dollop of sour cream on top.
Serves : 4-5
Preparation time : 30mins