Butternut Squash Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon extra virgin olive oil3-6 cloves garlic, to taste, minced1 teaspoon each: cumin, chili powder and ginger1 medium red or sweet onion, chopped2 celery stalks, chopped1 red bell pepper, cored, seeded, diced1 green bell pepper, cored, seeded, diced2 cups butternut squash, cubed3 cups gluten-free broth1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice1 cup chopped green chiles- mild or hot, as you prefer2 14-oz. cans black beans, rinsed, drained1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained1 tablespoon golden balsamic vinegar or rice vinegar1 tablespoon organic raw agave nectar1 large fresh lime- for juice and garnish
To assemble in a slow cooker:
Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine.
Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.
To make on the stove top:
Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
Serve with lime wedges.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user LADYMCDUFF.
Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine.
Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.
To make on the stove top:
Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.
Serve with lime wedges.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user LADYMCDUFF.
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 15.1 g
- Protein: 13.9 g
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