<http://schema.org/recipeInstructions>
" In 5-quart Dutch oven over medium-high heat, heat 2 teaspoons olive oil. Add butternut squash and cook, stirring occasionally, until golden; remove. In same Dutch oven heat 2 more teaspoons olive oil; cook carrots and onion until well browned. Stir in chili powder; cook 1 minute, stirring. Add tomatoes with their liquid, chiles with their liquid, vegetable broth, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally with spoon to break up tomatoes. Stir in black beans and butternut squash; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until squash is tender and chili thickens. Stir in cilantro. Serve with sour cream if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6746/winter-vegetable-chili-2165/>