<http://schema.org/recipeInstructions>
" In large pot, saut\u00E9 butternut squash (peeled and cut into 3/4-inch pieces) in olive oil over medium-high heat until golden, about 7 minutes; transfer to bowl. Heat another 2 tsp. oil in same pot. Add carrots and onion; cook, stirring occasionally, until well browned. Add chili powder; cook, stirring, 1 minute. Add cans whole tomatoes (with juices), mild green chilies (with liquid), chicken broth and salt. Bring to a boil, breaking up tomatoes with side of spoon. Lower heat, cover and simmer 30 minutes. Stir in black beans (rinsed and drained) and the cooked squash. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Top with sour cream, if desired, and serve with baked chips."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29558/winter-vegetable-chili/?src=shelter_footer>