Butternut Squash Chili....Cook-a-palooza Part 2

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 298.4
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 919.6 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 14.6 g
  • Protein: 29.7 g

View full nutritional breakdown of Butternut Squash Chili....Cook-a-palooza Part 2 calories by ingredient


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Number of Servings: 12


    2 Butternut Squash (Medium, peeled, seeded and diced; you could use frozen puree as well)
    2 Medium Onion (any kind, diced)
    1 Poblano pepper (remove seeds, rough chopped, BE FOREWARNED that these can be spicy, so if you don’t like spicy use a regular green pepper instead – about 1 cup)
    2 cup of diced sweet pepper (I use a variety of colors- red, orange, yellow)
    1 large carrot (diced)
    4 cups of unsalted vegetable stock
    1 15.5 can each: black beans, pinto beans, and dice tomatoes
    1 28oz can of your favorite baked beans (I used B&M Maple Beans, they are 98% fat free)
    1 28oz can of crushed tomatoes
    1 cup of frozen corn
    1 Bottle of beer – I use Magic Hat #9 http://www.magichat.net/ (any medium dark beer will work)
    (Seasonings to taste)
    2 tbsp of olive oil
    4-5 minced cloves of garlic
    2 tbsp each: cumin, chili powder, paprika
    1 tbsp ground coriander
    1 tsp oregano
    1 tsp of cayenne pepper (more if you like it hot)
    1 tbsp apple cider vinegar
    2 tbsp of dried cilantro
    1 tbsp fresh Cilantro (or my work around - http://www.gourmetgarden.com/us/)
    2-3 tbsp of brown sugar (you can sub turbonado sugar, or even molasses, just something sweet)


You can make this a non-veggie chili with ground beef, turkey or chicken and use less and a smaller dice of the butternut squash or even sub in sweet potatoes instead.


Chop all your veggies. I used frozen butternut squash (from my freezer) – and I threw it into the mix frozen.
In a BIG pot (you could crock pot this too) – on medium heat add your diced onions and carrot, you want to sweat these until the onion is translucent.

Add the BEER (yum!), 4 cups of vegetable stock, the garlic, the butternut squash, and all canned goods – stir to combine. IF using fresh squash.. simmer this until the squash is tender and a knife goes through it easily, IF using frozen, do the same (just takes a little longer if not thawed).

Do you like it chunky?? SKIP THIS STEP - Once the squash is cooked remove it from the liquid and puree it in a blender or like me a Ninja gadget. I know this seems tedious but this gives the chili that thick creamy like texture which is exactly the way I like it.
Next add all of the remaining ingredients including your canned goods – tomatoes, baked beans, canned beans, chopped peppers, poblano, herbs/spices, frozen corn and brown sugar.

Stir to combine and heat to a simmer. Add salt and pepper to taste. Simmer on low (barely bubbling) for about an hour and ˝ to two hours. Serve hot !
If cooking for your freezer like me, remove it from the heat and cover and let set for another hour or until room temp if you’re packaging it up for the freezer – Otherwise serve it hot with your choice of crumbled tortilla chips on top, a few slices of avocado, a dash of sriracha or hot sauce and a little dollop of plain Greek yogurt, or sour cream, or a heaping stack of cheese.
(I save my calories for the toppers)

Serving Size: Makes about 10-12 good sized servings (heaping cup to cup & 1/2)

Number of Servings: 12

Recipe submitted by SparkPeople user S.INTHEBIGCITY.