Black Bean Chili with Butternut Squash and Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T. olive oil1 1/2 c. onions, chopped3 cloves garlic, minced2 1/2 c. butternut squash, peeled and diced, 1/2" cubes2 T. chili powder2 t. ground cinnamon3 c. black beans2.5 c. chicken broth1 14-1/2 oz. can diced tomatoes with juice (I used Ro-Tel)5 c. collard greens, coarsely chopped
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; saute until tender and golden, about 9 minutes.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in greens; simmer until greens are tender but still bright green, about 9 minutes longer.
Season to taste with salt and pepper.
Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
(Cilantro and red onion not included in nutrition facts.)
Number of Servings: 4
Recipe submitted by SparkPeople user FATYOGINI.
Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil.
Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes.
Stir in greens; simmer until greens are tender but still bright green, about 9 minutes longer.
Season to taste with salt and pepper.
Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
(Cilantro and red onion not included in nutrition facts.)
Number of Servings: 4
Recipe submitted by SparkPeople user FATYOGINI.
Nutritional Info Amount Per Serving
- Calories: 350.9
- Total Fat: 8.9 g
- Cholesterol: 3.1 mg
- Sodium: 897.9 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 19.6 g
- Protein: 16.0 g
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