VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND RUTABAGA

FOR THE CHILI:
2 tablespoons canola oil
1 sweet onion, coarsely chopped
3 carrots, cut into 1/4-inch dice
1 tablespoon finely chopped garlic
1 (28 ounce) can 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 (15 ounce) can kidney beans, with their liquid
1 (15 ounce) can black beans, with their liquid
2 to 4 tablespoons chili powder
2 chipotle chili peppers en adobo, coarsely chopped
Coarse kosher salt
FOR GARNISHES:
Diced plum tomatoes
Shredded extra-sharp cheddar cheese
Diced avocado
Finely chopped fresh cilantro
Finely diced red onion
TO SERVE:
hot steamed rice or tortilla chips

Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots and garlic and cook for 5 minutes, until crisp-tender.

Add the tomatoes, squash and rutabaga and increase the heat to medium-high, bringing the mixture to a boil. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally.

Add the corn, beans, chili powder to taste, chipotle chili peppers and salt to taste, stirring to combine. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes, stirring once or twice.

Serve with bowls of the garnishes. Serve with tortilla chips or steamed rice.

Freezes well.

Servings: 8-10
Adapted from source: Starting with Ingredients by Aliza Green