Winter squash chili with greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp extra virgin olive oil 1 small sweet onion*, diced 2 cloves garlic*, minced 1/2 large acorn squash*, peeled and diced, 1/2" cubes 2 Tbsp good chili powder 2 tsp ground cinnamon 1 Tbsp ground cumin 3 C chicken stock (use vegetable stock for vegan/vegetarian) 1 (11 1/2 oz) can V83 C cooked black beans 4 Roma tomatoes*, diced 1 lg sorreno pepper*, small dice 2 C corn* (from 2 cobs) 5 C greens*, coarsely chopped (I used mustard and beet greens)
Heat EVOO in a large Dutch oven. Add onion and garlic; sautee until tender and golden, about 10 minutes.
Add squash; cook and stir 2 minutes. Stir in spices, black beans, stock, tomatoes and pepper with V8. Bring to a boil.
Cut corn from ears of corn; break up kernals. Add to pot and reduce heat to simmer. Cook until squash is tender; about 15 minutes.
Stir in greens; simmer until greens are tender, about 15 minutes longer.
Season to taste with salt and pepper if necessary.
1 serving is 1 1/2 cups. Serve with chopped cilantro or diced tomatoes or red onion, if desired.
Serving Size: 8 1 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Add squash; cook and stir 2 minutes. Stir in spices, black beans, stock, tomatoes and pepper with V8. Bring to a boil.
Cut corn from ears of corn; break up kernals. Add to pot and reduce heat to simmer. Cook until squash is tender; about 15 minutes.
Stir in greens; simmer until greens are tender, about 15 minutes longer.
Season to taste with salt and pepper if necessary.
1 serving is 1 1/2 cups. Serve with chopped cilantro or diced tomatoes or red onion, if desired.
Serving Size: 8 1 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 181.4
- Total Fat: 4.9 g
- Cholesterol: 1.9 mg
- Sodium: 805.0 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 8.6 g
- Protein: 8.6 g
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