Butternut Squash and Black Bean Chili
- Number of Servings: 10
Ingredients
• Butternut Squash, 3 cups, cooked • 1 large can of Pastene ground tomatoes • Beans, pinto, 1 15oz can drained and rinsed well • Beans, black, 1 15oz can drained and rinsed wel • Beans, red kidney, 1 15oz can drained and rinsed wel • Celery, raw, 0.5 cup, diced • Onions, raw, 1 cup, chopped • Garlic, 0.15 cup • Olive Oil, 2.5 tbsp • Broth - Chicken - fat free 33% less sodium, 4 cupSeasonings to taste. I added cumin, pumpkin pie spice, salt, pepper, hot sauce, organic no salt seasoning, bay leaves. I also added about a cup and a half of water as it cooked, and let that reduce during the simmer time.
Saute garlic, onions and celery in olive oil in bottom of large soup pot. Cook for about 5 minutes. Add other ingredients and let simmer.
I let this simmer on the stovetop for 2 hours, but it could've been eaten before that amount of time.
Makes 10 1-cup servings.
WW PointsPlus=4 points per 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
I let this simmer on the stovetop for 2 hours, but it could've been eaten before that amount of time.
Makes 10 1-cup servings.
WW PointsPlus=4 points per 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 814.1 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 10.2 g
- Protein: 9.5 g
Member Reviews