Spicy Butternut Squash and Black Bean Chili

5 cup, peeled, seeded & cubed Butternut Squash
1 medium Onion, chopped
1 large bell pepper, diced
1 pepper Jalapeno Peppers, seeded & diced finely (optional)
1 can Diced Tomatoes
2 tbsp Chili powder
1 tsp. cumin
1 can Beans, black, drained and rinsed
1.33 cup Vegetable Broth
1 tsp salt
1 tsp Salt

Cut up fresh squash ahead of time to save time, freeze the extra

1. Heat a large Dutch oven or soup pot over medium-high heat.  Add 1/3 cup of vegetable broth and the butternut squash and onions. Sauté for 10 minutes or until butternut squash is starting to brown.
2. Add bell pepper and jalapeno, stir, and cook 3-4 minutes more.
3. Stir in the tomatoes, chili powder, cumin and broth. Bring pot to a simmer, cover, and cook for 10-15 minutes until the butternut squash is fork tender.
4. Add the beans and sea salt and stir gently to combine. Let heat through, about 5 minutes.
5. Serve and offer chopped green onions, diced red onion, sliced avocado or cilantro as toppings. (all optional)


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user YOLESLIE.