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Butternut Squash Cincinnati-Style Chili

Makes: 8 servings Prep 20 mins Bake 400°F 30 mins Cook 26 mins

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.

nutrition facts

Servings Per Recipe 8
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