Vegetarian Chili With Winter Vegetables

• Produce

  • 1/2 cup Cilantro
  • 2 Garlic cloves, large
  • 1 Large or 2 medium carrots
  • 1 Onion
  • 1 tsp Oregano, dried
  • 1 28-ounce can Tomatoes
  • 2 cups Winter squash

• Canned Goods

  • 3 tbsp Chili, mild ground
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Red pepper
  • 1 Salt

• Nuts & Seeds

  • 1 tbsp Cumin seeds, lightly toasted ground

• Dairy

  • 1 Cheddar or monterey jack, Grated

• Other

  • 2 tablespoons grapeseed, sunflower or canola oil
  • 1 Recipe simmered pintos

Found on cooking.nytimes.com