Butternut Squash Chili
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 146.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 114.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 8.1 g
- Protein: 6.2 g
View full nutritional breakdown of Butternut Squash Chili calories by ingredient
Introduction
Delicious bean chili, full of veggies, made in a slow-cooker. Time consuming recipe, but a huge batch that makes a lot, and is low calorie, high in fiber and nutrients. Plus it tastes awesome! Delicious bean chili, full of veggies, made in a slow-cooker. Time consuming recipe, but a huge batch that makes a lot, and is low calorie, high in fiber and nutrients. Plus it tastes awesome!Number of Servings: 15
Ingredients
-
Juice of 1 lime
1 tbsp olive oil
6 cloves garlic, minced
3 tsp chili power
1 tsp ginger
3 tsp cumin
1 tbsp balsamic vinegar
1/3 cup brown sugar
1 large red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, diced
1 green bell pepper, diced
4 cups butternut squash, cubed
2 cups yam, cubed
5 cups vegetable broth
1 28oz can Muir Glen fire-roasted diced tomatoes, including juice
1 cup dried ancho peppers (4-5 large)
½ cup dried black beans
½ cup dried white northern beans
½ cup dried red kidney beans
1/3 cup dried scarlet runner beans (add more scarlet runners or substitute for white northerns if desired—scarlet runners are delicious)
Directions
Keep in mind, with soaking the beans and the slow cooker time, this recipe takes 1 night and one full day to complete. However, the prep time is fast and a slow cooker takes little watching. Just make sure you leave yourself enough time to complete everything, especially the full 10 hours of cooking time. It takes that long for beans to cook and flavors to fully develop.
Rinse beans and pick through for stones. Soak dried beans in plenty of water overnight.
In morning, rinse beans well.
The same night you may want to cut up and prep all your vegetables and pretoast your ancho peppers.
To rehydrate dried ancho peppers:
Rinse briefly under cool water. Pat dry and cut a slit down side to open. Shake out and scrape out any seeds and remove stem. Wash your hands and don’t touch your face!
Heat a dry skillet. Lay chilies open on skillet, inside down, and press down with a flat spatula. Toast for a minute or two.
Place toasted chilies in a heat-proof bowl. Bring some water to boil and pour over toasted chilies. Let soak 30 minutes, pushing down with spoon to keep under if necessary.
After soaking, liquid may be useful to reserve for use later, if it doesn’t have a bitter flavor. If bitter, don’t use.
Once chilies are soaked, drain and chop up.
In a big slow cooker, drizzle in olive oil. Add all remaining ingredients—except lime—and stir gently with a wooden spoon, being careful not to mash the beans. Cover and cook on low for 9-10 hours. I recommend chopping up most of your ingredients the night before so chili can be ready in time for dinner, or getting up early. Do not leave in slow cooker for more than 12 hours, as beans will oversoften.
Just before serving, squeeze in juice from half a lime and stir.
Garnish with fresh cilantro, if desired, and serve with a Vegan Sweet Cornbread.
Serving Size: Makes enough for 15 people
Number of Servings: 15
Recipe submitted by SparkPeople user THORNM.
Rinse beans and pick through for stones. Soak dried beans in plenty of water overnight.
In morning, rinse beans well.
The same night you may want to cut up and prep all your vegetables and pretoast your ancho peppers.
To rehydrate dried ancho peppers:
Rinse briefly under cool water. Pat dry and cut a slit down side to open. Shake out and scrape out any seeds and remove stem. Wash your hands and don’t touch your face!
Heat a dry skillet. Lay chilies open on skillet, inside down, and press down with a flat spatula. Toast for a minute or two.
Place toasted chilies in a heat-proof bowl. Bring some water to boil and pour over toasted chilies. Let soak 30 minutes, pushing down with spoon to keep under if necessary.
After soaking, liquid may be useful to reserve for use later, if it doesn’t have a bitter flavor. If bitter, don’t use.
Once chilies are soaked, drain and chop up.
In a big slow cooker, drizzle in olive oil. Add all remaining ingredients—except lime—and stir gently with a wooden spoon, being careful not to mash the beans. Cover and cook on low for 9-10 hours. I recommend chopping up most of your ingredients the night before so chili can be ready in time for dinner, or getting up early. Do not leave in slow cooker for more than 12 hours, as beans will oversoften.
Just before serving, squeeze in juice from half a lime and stir.
Garnish with fresh cilantro, if desired, and serve with a Vegan Sweet Cornbread.
Serving Size: Makes enough for 15 people
Number of Servings: 15
Recipe submitted by SparkPeople user THORNM.