Butternut Squash Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 213.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 632.2 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 12.0 g
- Protein: 9.2 g
View full nutritional breakdown of Butternut Squash Chili calories by ingredient
Introduction
This vegarian chili is filling and packed with veggies.Serve with a slice of whole wheat toast, and some shredded cheese or sour cream if you like, or keep it vegan without the dairy. This vegarian chili is filling and packed with veggies.
Serve with a slice of whole wheat toast, and some shredded cheese or sour cream if you like, or keep it vegan without the dairy.
Number of Servings: 10
Ingredients
-
1 large Onions, raw
2 tbsp Olive Oil
4 clove Garlic
2 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
2 pepper Jalapeno Peppers
341 grams Sweet Corn, Canned
2 medium Carrots, raw
2 stalk, medium (7-1/2" - 8" lon Celery, raw
710 grams Beans, black
2 can Canned Tomatoes (fire roasted is good)
3 tbsp Chili powder
2 tbsp Cumin seed
1 tbsp Oregano, ground
4 cup, cubes Butternut Squash
2 tsp Salt
2 tsp Pepper, black
Directions
Step 1
Cut all vegetables into small chunks, mince the garlic, and drain and rinse the beans.
Step 2
Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add carrots, corn and celery, continue to cook another 2-3 minutes. Add the bell peppers and jalapeños; sauté until tender, about 3 minutes.
Step 3
Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
Step 4
Season chili with salt and pepper. Serve
Serving Size: 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAREGINA.
Cut all vegetables into small chunks, mince the garlic, and drain and rinse the beans.
Step 2
Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add carrots, corn and celery, continue to cook another 2-3 minutes. Add the bell peppers and jalapeños; sauté until tender, about 3 minutes.
Step 3
Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
Step 4
Season chili with salt and pepper. Serve
Serving Size: 1 cup serving
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAREGINA.