Black Bean and Butternut Squash Chili
Black Bean and Butternut Squash Chili

Photo Credit

Jackie Newgent R.D.

This Recipe

  • Serves: 4
  • Start to Finish: 1 hour, 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 320
  • 516mg Sodium
  • 55g Carbs
  • 17g Fiber
  • 6.5g Fat
  • 1g Saturated Fat
  • 15g Protein
  • 161mg Calcium
  • 5mg Iron
320516mg55g17g6.5g15g1g

Ingredients:

  • 2 teaspoons unrefined peanut or avocado oil
  • 1 red onion, diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño (with or without seeds), minced
  • 1 large clove garlic, minced
  • 1 1/2 cups low-sodium vegetable broth
  • 2 teaspoons red wine vinegar (or fresh lime juice)
  • 1 can (15 ounces) roasted tomatoes, crushed
  • 2 cups finely diced butternut squash
  • 2 teaspoons chili powder
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • 1/4 teaspoon sea salt
  • 2 cans (15 ounces each) no-salt-added organic black beans, rinsed and drained
  • 2 tablespoons chopped cilantro
  • 1/2 Hass avocado, diced

Directions:

Directions

Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and jalapeno, and sauté until onion is lightly caramelized, about 8 minutes. Add garlic and sauté 30 seconds. Add broth, red wine vinegar, tomatoes, butternut squash, chili powder, pumpkin pie spice, and salt, and bring to boil over high heat. Reduce heat to low, cover, and simmer until all vegetables are softened, about 25 minutes. Stir in beans and simmer uncovered over low heat, stirring occasionally, for about 10 minutes until it reaches your desired consistency. Stir in cilantro and adjust seasoning. Serve topped with avocado.

Recipe provided by Jackie Newgent, R.D.

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