Butternut squash chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
One Onion, minced finely2 cloves of garlic, mincedOne yellow pepper, cut in pieces2 tbsp Cumin seed1.5 tsp dried OreganoTwo Chili Peppers One can of tomatoes 1/2 a glass of wine, 1 glass One not too big Butternut Squash Peel of about 1/2 an Orange One can of kidney beans Fresh cilantro (a lot/to taste) Two scallions chopped Olive Oil, 2 tbsp
Heat the oil over medium-low heat. Add the onions, garlic and yellow pepper pieces.
Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili peppers, cumin, oregano, and cook for 1 minute longer, stirring to coat the vegetables well with spices.
Stir in the canned tomatoes with the juice, the red wine, butternut squash, and orange zest (keep the orange on hand - if you need more liquid squeeze a bit of the juice in it.)
Bring everything to a boil, reduce and than simmer uncovered for 20 minutes, or until the squash is tender.
Add the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and the scallions.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
Cook for 10 minutes, stirring occasionally, until the vegetables have wilted. Add the chili peppers, cumin, oregano, and cook for 1 minute longer, stirring to coat the vegetables well with spices.
Stir in the canned tomatoes with the juice, the red wine, butternut squash, and orange zest (keep the orange on hand - if you need more liquid squeeze a bit of the juice in it.)
Bring everything to a boil, reduce and than simmer uncovered for 20 minutes, or until the squash is tender.
Add the kidney beans and simmer 10 minutes longer. Just before serving, stir in the cilantro and the scallions.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
Nutritional Info Amount Per Serving
- Calories: 526.3
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,686.9 mg
- Total Carbs: 91.8 g
- Dietary Fiber: 19.5 g
- Protein: 20.8 g
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