Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili

Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 401.7
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 948.3 mg
  • Total Carbs: 70.4 g
  • Dietary Fiber: 17.3 g
  • Protein: 17.2 g

Submitted by:

Introduction

http://bakerbynature.com/sunday-suppers-sp
icy-sriracha-black-bean-butternut-squa
sh-chili/
Credit Above. Nutritional facts do not include sour cream & avocado.
http://bakerbynature.com/sunday-suppers-sp
icy-sriracha-black-bean-butternut-squa
sh-chili/
Credit Above. Nutritional facts do not include sour cream & avocado.

Number of Servings: 8

Ingredients

    3 tablespoons olive oil
    1 large red onion, chopped
    1 large white onion, chopped
    8 garlic cloves, minced
    2 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
    2 tablespoons chili powder
    2 1/2 teaspoons ground cumin
    2 tablespoons sriracha hot sauce
    2 cups kale, thick ribs removed and chopped
    3 15-ounce cans black beans, rinsed, drained
    2 1/2 cups vegetable broth
    1 1/2 cups crushed tomatoes
    1 cup diced tomatoes
    2 teaspoons salt
    Avocado slices, for serving (optional)
    Sour cream, for serving (optional)

Tips

Use plain greek yogurt in place of sour cream for a healthier topping or omit completely for a vegan option :)


Directions

Heat oil in heavy bottomed large pot over medium heat. Add onions and sauté until tender and golden, about 10 minutes. Add garlic and cook another minute, or until garlic is fragrant. Add squash; stir; and cook for 4 minutes, stirring occasionally. Stir in chili powder and cumin; cook for 2 minutes. Stir in sriracha, kale, beans, broth, tomatoes, and salt; increase heat to medium-high and bring to boil. Reduce heat and simmer, uncovered, for 45 minutes. Season with additional salt and pepper as needed. Ladle chili into bowls, top with avocado and sour cream (if using), and serve.

Serving Size: 8

TAGS:  Vegetarian Meals |

Rate This Recipe