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Butternut Squash Cincinnati-Style Chili

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Makes: 8  servings Prep 20 mins Bake 400°F 30 mins Cook 26 mins
Butternut Squash Cincinnati-Style Chili
Nutrition Facts

Servings Per Recipe 8


  • Amount Per Serving
  • cal.(kcal)456
  • Fat, total(g)9
  • chol.(mg)3
  • sat. fat(g)2
  • carb.(g)79
  • fiber(g)18
  • pro.(g)20
  • sodium(mg)542

Percent Daily Values are based on a 2,000 calorie diet

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 1/2ounce 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 1/2ounce 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.

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