Black Bean and Butternut Squash Chili
A lick-the-spoon good and hearty meal, perfect for those long winter days.
- 2 teaspoons unrefined peanut or avocado oil
- 1 red onion, diced
- 1 large green bell pepper, finely chopped
- 1 small jalapeno (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 15 ounce can 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 15 ounce cans no-salt-added organic black beans, rinsed and drained
- 2 tablespoons chopped cilantro
- 1/2 Hass avocado, diced
- Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and jalapeno, and saute until onion is lightly caramelized, about 8 minutes. Add garlic and saute 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.
Per serving: 320 kcal cal., 6.5 g fat (1 g sat. fat), 55 g carb., 17 g fiber, 15 g pro., 161 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet