Vegetarian chili with butternut squash and rutabaga from The Washington Post by Aliza Green

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Notes about this recipe

  • nonny on December 12, 2012

    I think this will be my go-to vegetarian chili recipe. I tailored the amount of chile to our taste and added dried fruit (a handful of currants) to round out the flavor. Next time I'll cut the rutabaga into smaller dice as it seemed to take longer than the squash to be really tender. And waiting a day enhances the flavor. Happy cook!

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