- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 578.4 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 13.6 g
- Protein: 10.6 g
Blackbean Chili with Winter SquashSubmitted by: TRAVELNISTA
1 Tablespoon olive oil
1 large onion, chopped
1 medium yellow bell pepper
3 cloves of garlic, minced
2 15 oz. cans of black beans, rinsed well
2 cups vegetable broth
1 28 oz. can of diced tomatoes, undrained
1 chili or 1 tsp. cayenne pepper
1 medium winter squash (approx. 2 pounds) I like butternut
1/4 teaspoon of salt
2.Stir in the well rinsed beans and the next 3 ingredients. Simmer, cover, and cook 10 mins.
3.Cut the squash in half lengthwise and scoop out the seeds. Pierce the squash several times with a fork. Place in a microwave safe dish with 1/4 inch water, cover with saran wrap.
4. Microwave on high for 8 minutes or until tender.
5. Let the squash cool slightly and then peel the skin with a sharp knife and cut into 1/4 inch chunks.
6. Stir squash into bean mixture and cook for 5 minutes. Stir in salt.
Serving size is 6 portions equaling 1 and 1/2 cups each
***Hope you did not throw those squash seeds out. I roast them and eat them - yummy!
Number of Servings: 6
Recipe submitted by SparkPeople user TRAVELNISTA.
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Member Ratings For This Recipe
Finally had all the ingredients at once to make this! A delicious and much lighter chili than the one I usually make with red and black beans. For less sodium, I cooked my own beans and omitted the tomato juice. I put a couple tablespoons of freshly chopped coriander (cilantro) for flavour. Great! - 2/3/11