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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 4.9 g
  • Cholesterol: 1.9 mg
  • Sodium: 805.0 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 8.6 g

View full nutritional breakdown of Winter squash chili with greens calories by ingredient
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Winter squash chili with greens

Submitted by: EMPIERCE
Winter squash chili with greens

Introduction

I adapted this recipe from one I found online to use all the fresh produce I received this week in my CSA (community supported agriculture) share. I had my doubts how chili would taste with winter squash, but this recipe is a winner! I adapted this recipe from one I found online to use all the fresh produce I received this week in my CSA (community supported agriculture) share. I had my doubts how chili would taste with winter squash, but this recipe is a winner!
Number of Servings: 8

Ingredients

    2 Tbsp extra virgin olive oil
    1 small sweet onion*, diced
    2 cloves garlic*, minced
    1/2 large acorn squash*, peeled and diced, 1/2" cubes
    2 Tbsp good chili powder
    2 tsp ground cinnamon
    1 Tbsp ground cumin
    3 C chicken stock (use vegetable stock for vegan/vegetarian)
    1 (11 1/2 oz) can V8
    3 C cooked black beans
    4 Roma tomatoes*, diced
    1 lg sorreno pepper*, small dice
    2 C corn* (from 2 cobs)
    5 C greens*, coarsely chopped (I used mustard and beet greens)

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Directions

Heat EVOO in a large Dutch oven. Add onion and garlic; sautee until tender and golden, about 10 minutes.

Add squash; cook and stir 2 minutes. Stir in spices, black beans, stock, tomatoes and pepper with V8. Bring to a boil.

Cut corn from ears of corn; break up kernals. Add to pot and reduce heat to simmer. Cook until squash is tender; about 15 minutes.

Stir in greens; simmer until greens are tender, about 15 minutes longer.

Season to taste with salt and pepper if necessary.

1 serving is 1 1/2 cups. Serve with chopped cilantro or diced tomatoes or red onion, if desired.



Serving Size: 8 1 1/2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMPIERCE.






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