Butternut Squash and Black Bean Chili
- cal. (kcal) 209
- Makes: 8 servings
- Prep: 20 mins
- Slow Cook: on HIGH for 6 hours or LOW for 8 hours
- Coat slow cooker with nonstick cooking spray. Add 2 large chopped onions, 4 cloves chopped garlic, 1 butternut squash (2 lbs), seeded, peeled and cut into 1 1/2-inch pieces, 1 seeded and chopped green pepper and 1 seeded and chopped jalapeno. Combine 2 cans (14.5 oz each) stewed tomatoes, 4 tsp ancho chile powder, 2 tsp ground cumin and 1/2 tsp salt. Pour over squash and peppers. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Add 2 cans (15 oz each) black beans, drained and rinsed, and 1/2 each red sweet pepper, yellow sweet pepper and orange sweet pepper, seeded and cut into 1-inch dice, during last 30 minutes. To serve, stir in 2 tbsp chopped cilantro; top with 1 cup shredded cheddar and 2 sliced scallions.
Nutrition Information for Butternut Squash and Black Bean ChiliServings Per Recipe: 8
PER SERVING: 209 cal., 5 g total fat 832 mg sodium, 38 g carb. (11 g fiber), 10 g pro.