# Butternut Squash Chili

![Butternut Squash Chili](https://git.john.me.tz/jpm/Recipes/src/branch/master/images/butternut_squash_chili.webp "Butternut Squash Chili")

Prep time: 25 minutes

Cook time: 4 hours

Total time: 4 hours 25 minutes

Yields: 6 servings

* 2 tablespoons olive oil
* 4 cups (1 small) butternut squash, 1cm cubes
* 1 large onion, chopped
* 1 medium red bell pepper, diced
* 4 cloves garlic, minced
* 2 cups vegetable broth
* 1 x 15oz can black beans (1/2 cup dried beans, boiled)
* 1 x 15oz can pinto beans (1/2 cup dried beans, boiled)
* 1 x 15oz can diced tomatoes
* 2 tablesponns chili powder
* 2 tablespoons ground cumin
* 2 teaspoons smoked paprika
* 1 teaspoon salt
* 2 medium avacados, sliced
* cilantro, chopped

1. Saute

Warm oil at medium-high heat in large, oven-safe pot. Add squash and onion. Stir regularly, saute until onions become soft. Reduce head to medium. Add garlic and bell peppers. Continue to cook for 3-4 minutes.

2. Pre-heat

Arrange only one rack at the bottom of the oven. Pre-heat to 350 degrees F.

3. Bake

Add all remaining ingredients except avocados and cilantro. Mix thoroughly and bring to a boil over medium-high heat. Reduce to medium and cover until oven reaches 350 degrees F. Transfer pot to oven. Bake for 2 hours or until squash is cooked through. Stir 2-3 times. Add water if necessary.

4. Serve

Serve 1 1/2 cups per bowl. Garnish with sliced avacado and cilantro.

## Nutrition information

Per Serving:

* 314 calories
* protein 10.8g
* carbohydrates 45.8g
* dietary fiber 15.6g
* sugars 8g
* fat 11.8g
* saturated fat 1.5g
* vitamin a 12215.2iu
* vitamin c 68.3mg
* folate 94.2mcg
* calcium 160.4mg
* iron 4.6mg
* magnesium 111.5mg
* potassium 1102.7mg
* sodium 454.1mg
* thiamin 0.2mg

Exchanges:

* 2 fat
* 2 starch
* 1 1/2 vegetables
* 1 lean protein