Butternut Squash and Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
6 tsp olive oil (recipe calls for only 4)1 medium butternut squash, peeled and cut into 3/4 in pieces3 medium carrots, peeeled and cut into 1/4 in pieces1 large onion, chopped2 T chili powder2 garlic cloves, crushed (or 1 tsp minced garlic)28 oz canned tomatoes1.5 cups low-sodium vegetable broth (recipe calls for 1 cup)1 T sugar1/2 tsp salt2 cans black beans (recipe specifies black soybeans), drained and rinsed1 cup fresh cilantro (or 2 T dried)nonfat yogurt or sour cream for topping (optional, not included in nutrition info)
In a large pot, heat half of the oil over medium-high heat. Add squash and cook till golden, about 8-10 min, stirring occasionally. Remove squash from heat and transfer to a bowl. Return pot to heat and add other half of oil. Add carrots and onion and cook till golden, about 10 minutes, stirring occasionally. Stir in chili powder and garlic, and cook an additional minute. Add tomatoes, including juice, broth, sugar, and salt and heat to boiling. Stir in beans and squash; heat to boiling over medium-high heat. Reduce heat to low, cover and simmer till squash is tender, about 30 minutes. Remove from heat, stir in cilantro. Serve with yogurt or sour cream if desired.
*Makes about 9.5 1-cup servings.
Number of Servings: 9.5
Recipe submitted by SparkPeople user DEDRACD.
*Makes about 9.5 1-cup servings.
Number of Servings: 9.5
Recipe submitted by SparkPeople user DEDRACD.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 284.1 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 9.1 g
- Protein: 7.9 g
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