Janet's Butternut Squash Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5 sprays cooking sprayOnions, raw, 1 cup, chopped Garlic, 3 cloves Jalapeno Peppers, 2 pepper28 ounce can Pastene ground peeled tomatoes2 c. water3 c. apple juice1 6 oz can tomato paste4 T. chili powder1 tsp salt (optional)Butternut Squash, 12 cups, cubes Beans, black, 6 cup (4 15 oz cans, drained and rinsed)
Spray large pot (8 quart) with cooking spray. Add the onion, garlic and jalapeno. Cook and stire until softened, about 5 minutes. Add the tomatoes, water, apple juice, tomato paste, chili powder, salt (if using) and squash and stire to combine. Bring to boil, reduce heat to low. Cover and simmer until the squash is tender, about 30 minutes.
Add the beans, then taste and adjust the seasonings. Simmer uncovered for about 10 minutes to blend the flavors.
Makes 16 1.75-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JAN-JELLY.
Add the beans, then taste and adjust the seasonings. Simmer uncovered for about 10 minutes to blend the flavors.
Makes 16 1.75-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JAN-JELLY.
Nutritional Info Amount Per Serving
- Calories: 200.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 355.8 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 11.2 g
- Protein: 8.2 g
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