Butternut Squash Chili
Butternut Squash Chili is a delicious, hearty, and healthy dinner. Made with vegetarian ingredients, even the biggest meat lovers will enjoy this.
Servings: 5 people
Calories: 373kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 large butternut squash (raw, peeled, de-seeded, and cubed) about 6 cups
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground chipotle
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 30 ounces kidney beans drained and rinsed
- 28 ounces diced tomatoes undrained
- 15 ounces tomato sauce
Instructions
- In a large stock pot, heat the olive oil over medium heat.2 tablespoons olive oil
- Add the butternut squash, onion, and garlic. Season the vegetables with chili powder, cumin, kosher salt, ground chipotle, black pepper, and cayenne pepper. Sauté until the squash is tender, about 10 minutes.1/2 large butternut squash, 1 medium yellow onion, 3 garlic cloves, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Add in the beans, diced tomatoes, and tomato sauce, scraping any browned bits from the bottom. Bring the mixture to a boil. Reduce to a simmer and cook, covered, for 20 minutes. Taste and add more salt and pepper to taste.30 ounces kidney beans, 28 ounces diced tomatoes, 15 ounces tomato sauce
Nutrition
Serving: 2cups | Calories: 373kcal | Carbohydrates: 63g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 950mg | Potassium: 1631mg | Fiber: 19g | Sugar: 10g | Vitamin A: 9593IU | Vitamin C: 41mg | Calcium: 176mg | Iron: 9mg