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Butternut Squash Cincinnati-Style Chili

Butternut Squash Cincinnati-Style Chili

Nutrition Facts
  • cal. (kcal) 456
Butternut Squash Cincinnati-Style Chili
  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 30 mins at 400°F
  • Cook: 26 mins
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by 7 people
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Ingredients

  • 1/2 of a large butternut squash, seeds removed, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 large onions, peeled and chopped
  • 2 large green bell peppers, cored, seeds removed, and chopped
  • 4 cloves garlic, chopped
  • 2 14 1/2 - ounce cans no-salt-added diced tomatoes
  • 1/4 cup chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1/2 teaspoon ground allspice
  • 2 15 1/2 - ounce cans pinto beans, drained and rinsed
  • 1 14 - ounce box whole-wheat spaghetti, cooked following package directions
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup reduced-sodium oyster crackers
  • 4 large scallions, trimmed and thinly sliced

Directions

  1. Heat oven to 400 degrees F. Place squash in a large rimmed baking pan and toss with 1 tablespoon of the oil and 1/4 teaspoon of the salt. Bake at 400 degrees F. for 30 minutes. Set aside.
  2. In a large pot, heat remaining tablespoon oil over medium-high heat. Add onions, peppers and garlic. Cook 8 minutes, stirring occasionally. Add tomatoes, chili powder, cinnamon, sugar, allspice and remaining 1/2 teaspoon salt. Simmer 15 minutes over medium-low heat, with lid ajar. Stir occasionally.
  3. Stir in cooked squash and beans. Simmer 5 minutes.
  4. Serve chili over cooked spaghetti. Scatter cheese, oyster crackers and scallions over the top.

Nutrition Information for Butternut Squash Cincinnati-Style Chili

Servings Per Recipe: 8
PER SERVING: 456 cal., 9 g total fat (2 g sat. fat), 3 mg chol., 542 mg sodium, 79 g carb. (18 g fiber), 20 g pro.

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