Black Bean & Butternut Squash Chili [low sodium]
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 14-oz cans Sunvista Black Beans [no salt added]2 14-oz cans Del Monte Diced tomatoes [no salt added]4 cups Butternut Squash, cubed1.5 Tbsp chili powder [add more to taste if you like it hotter]Cilantro [I added 1 Tbsp dried]Optional: grill onions, bell peppers and/or garlic in 1 Tbsp olive oil and add to pot for more flavor
Mix all ingredients in a crock pot, cook on high for 4-6 hrs or low for 8-10 hrs or until Butternut Squash is soft
If you're in a hurry, you can microwave the squash for 6-8 min before adding to the chili, then cook on high for another 2 hours in crockpot
Serving Size: 16 one-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LYNDALOVES2HIKE.
If you're in a hurry, you can microwave the squash for 6-8 min before adding to the chili, then cook on high for another 2 hours in crockpot
Serving Size: 16 one-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LYNDALOVES2HIKE.
Nutritional Info Amount Per Serving
- Calories: 116.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 31.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 7.9 g
- Protein: 6.2 g
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