Black Bean & Butternut Squash Chili

Name: Black Bean & Butternut Squash Chili Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 Tablespoon extra virgin olive oil; 1 Butternut squash peeled and diced; 1 Onion diced; 4 Cloves garlic minced; 2 Tablespoons Ancho chili powder; 1/2 Teaspoon ground chipotle chili powder; 1 Tablespoon ground cumin; 1/2 Teaspoon salt; 1/4 Teaspoon pepper; 1 1/2 Cups vegetable broth; 2 (15 ounce) cans black beans rinsed; 1 (15 ounce) can tomatoes with green peppers; 4 Teaspoons lime juice; 1/2 Cup chopped cilantro

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

2 Tablespoon extra virgin olive oil 1 Butternut squash, peeled and diced 1 Onion, diced 4 Cloves garlic, minced 2 Tablespoons Ancho chili powder 1/2 Teaspoon ground chipotle chili powder 1 Tablespoon ground cumin 1/2 Teaspoon salt 1/4 Teaspoon pepper 1 1/2 Cups vegetable broth 2 (15 ounce) cans black beans, rinsed 1 (15 ounce) can tomatoes with green peppers 4 Teaspoons lime juice 1/2 Cup chopped cilantro

Directions

Place the oil in a large pot or Dutch oven over medium-high heat. Add the butternut squash and onion and cook for about 4 minutes, or until the onion softens slightly.

Season with the garlic, chili powders, cumin and salt. Stir to ensure the spices are evenly distributed and cook for about 30 seconds more, or until they become fragrant.

Add the stock and bring the mixture to a simmer. Cover, reduce heat to medium-low and simmer for about 10 minutes, or until the butternut squash is tender.

Add the beans, tomatoes and lime juice to the pot. Increase the heat to high; then cook for about 4-5 minutes, or until the sauce is slightly reduced. Remove from heat, stir in the cilantro and enjoy!

Serving Size:�Makes 4 servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving