Vegetarian Chili With Butternut Squash And Rutabaga

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Washington Post


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2 tablespoons canola oil

1 sweet onion, coarsely chopped

3 carrots, cut into 1/4-inch dice

1 tablespoon finely chopped garlic

1 can (28 ounces) chopped tomatoes and their juices

1 small butternut squash, peeled and cut into 1/2-inch dice (about 4 cups), or 1-pound package diced butternut squash

1 medium rutabaga, peeled and cut into 1/2-inch dice (about 2 cups)

1 pound frozen corn kernels

1 can (15 ounces) kidney beans, with their liquid

1 can (15 ounces) black beans, with their liquid

2 to 4 tablespoons ( ) chili powder

2 chipotle chili peppers in adobo, coarsely chopped

Coarse kosher salt

Diced plum tomatoes, for garnish

Shredded extra-sharp cheddar cheese, for garnish

Diced avocado, for garnish

Finely chopped cilantro, for garnish

Finely diced red onion, for garnish

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