Black bean and butternut squash chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 374.1
- Total Fat: 9.7 g
- Cholesterol: 0.6 mg
- Sodium: 2,240.9 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 10.8 g
- Protein: 15.7 g
View full nutritional breakdown of Black bean and butternut squash chili calories by ingredient
Number of Servings: 4
Ingredients
-
2 TBLS olive oil
2 cups onion, chopped
1 cup red pepper, chopped
1 jalapeno, chopped
2 tsp garlic, minced
5 cups butternut squash, chopped
1 cup chicken broth
1 14.5 oz can diced tomatoes
1 15.25 oz can black beans, drained
2 TBLS chili powder
2 tsp cumin
1 tsp oregano
1 tsp salt
1 cup corn
Directions
In a large pot, over medium heat add the oil. SAute the onions, peppers, and jalapeno, until soft 5-8 minutes.
Add the garlic, cook for 1 minute, stirring constantly.
Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano, and salt. Stir to combine. Bring to a boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Add the corn, and cook for 5-10 minutes, or until the vegetables are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user VICTORIA79.
Add the garlic, cook for 1 minute, stirring constantly.
Add the squash, broth, tomatoes and their juice, black beans, chili powder, cumin, oregano, and salt. Stir to combine. Bring to a boil.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Add the corn, and cook for 5-10 minutes, or until the vegetables are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user VICTORIA79.