Butternut Squash and Black Bean Chili
- 1 of 1 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.
Servings Per Recipe: 8
Per Serving: 11 g fiber, 209 kcal cal., 10 g pro., 5 g Fat, total, 832 mg sodium, 38 g carb.