Butternut Squash Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 large Onions, raw 2 tbsp Olive Oil 4 clove Garlic 2 medium (approx 2-3/4" long, 2- Sweet peppers (bell) 2 pepper Jalapeno Peppers 341 grams Sweet Corn, Canned 2 medium Carrots, raw 2 stalk, medium (7-1/2" - 8" lon Celery, raw 710 grams Beans, black 2 can Canned Tomatoes (fire roasted is good)3 tbsp Chili powder 2 tbsp Cumin seed 1 tbsp Oregano, ground 4 cup, cubes Butternut Squash 2 tsp Salt 2 tsp Pepper, black
Step 1
Cut all vegetables into small chunks, mince the garlic, and drain and rinse the beans.
Step 2
Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add carrots, corn and celery, continue to cook another 2-3 minutes. Add the bell peppers and jalapeños; sauté until tender, about 3 minutes.
Step 3
Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
Step 4
Season chili with salt and pepper. Serve
Serving Size: 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAREGINA.
Cut all vegetables into small chunks, mince the garlic, and drain and rinse the beans.
Step 2
Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add carrots, corn and celery, continue to cook another 2-3 minutes. Add the bell peppers and jalapeños; sauté until tender, about 3 minutes.
Step 3
Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
Step 4
Season chili with salt and pepper. Serve
Serving Size: 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAREGINA.
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 632.2 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 12.0 g
- Protein: 9.2 g
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