Black bean and butternut squash chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 TBLS olive oil2 cups onion, chopped1 cup red pepper, chopped1 jalapeno, chopped2 tsp garlic, minced5 cups butternut squash, chopped1 cup chicken broth1 14.5 oz can diced tomatoes1 15.25 oz can black beans, drained2 TBLS chili powder2 tsp cumin1 tsp oregano1 tsp salt1 cup corn
In a large pot, over medium heat add the oil. SAute the onions, peppers, and jalapeno, until soft 5-8 minutes.
Add the garlic, cook for 1 minute, stirring constantly.
Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano, and salt. Stir to combine. Bring to a boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Add the corn, and cook for 5-10 minutes, or until the vegetables are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user VICTORIA79.
Add the garlic, cook for 1 minute, stirring constantly.
Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano, and salt. Stir to combine. Bring to a boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Add the corn, and cook for 5-10 minutes, or until the vegetables are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user VICTORIA79.
Nutritional Info Amount Per Serving
- Calories: 374.1
- Total Fat: 9.7 g
- Cholesterol: 0.6 mg
- Sodium: 2,240.9 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 10.8 g
- Protein: 15.7 g
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