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