Description
A delicious and nutritious butternut squash chili that balances sweetness and spiciness. Perfect for a cozy evening.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can of black beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 can of diced tomatoes (with juices)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
- 4 cups vegetable broth or chicken broth
- Toppings: avocado, cilantro, cheese, sour cream, or tortilla chips
Instructions
- Heat about 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté until they become tender, about 5 minutes.
- Add the minced garlic, chili powder, and cumin and sauté for another minute.
- Add the diced butternut squash, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir well.
- Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the squash is tender.
- Taste the chili and season with salt and pepper, adjusting as desired.
Notes
This chili keeps well in the fridge for up to a week or can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg