Spicy Butternut Squash and Black Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cup, peeled, seeded & cubed Butternut Squash 1 medium Onion, chopped1 large bell pepper, diced1 pepper Jalapeno Peppers, seeded & diced finely (optional)1 can Diced Tomatoes 2 tbsp Chili powder1 tsp. cumin 1 can Beans, black, drained and rinsed1.33 cup Vegetable Broth 1 tsp salt1 tsp Salt
1. Heat a large Dutch oven or soup pot over medium-high heat. Add 1/3 cup of vegetable broth and the butternut squash and onions. Sauté for 10 minutes or until butternut squash is starting to brown.
2. Add bell pepper and jalapeno, stir, and cook 3-4 minutes more.
3. Stir in the tomatoes, chili powder, cumin and broth. Bring pot to a simmer, cover, and cook for 10-15 minutes until the butternut squash is fork tender.
4. Add the beans and sea salt and stir gently to combine. Let heat through, about 5 minutes.
5. Serve and offer chopped green onions, diced red onion, sliced avocado or cilantro as toppings. (all optional)
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user YOLESLIE.
2. Add bell pepper and jalapeno, stir, and cook 3-4 minutes more.
3. Stir in the tomatoes, chili powder, cumin and broth. Bring pot to a simmer, cover, and cook for 10-15 minutes until the butternut squash is fork tender.
4. Add the beans and sea salt and stir gently to combine. Let heat through, about 5 minutes.
5. Serve and offer chopped green onions, diced red onion, sliced avocado or cilantro as toppings. (all optional)
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user YOLESLIE.
Nutritional Info Amount Per Serving
- Calories: 266.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,174.1 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 17.7 g
- Protein: 11.1 g
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