Butternut Squash and Black Bean Chili
Prep
20
m
Slow Cook
on HIGH for 6 hours or LOW for 8 hours
Ingredients
Directions
- 1 of 4 Coat slow cooker with nonstick cooking spray.
- 2 of 4 Add onions, garlic, squash, green pepper and jalapeno. Combine tomatoes, chili powder, cumin and salt. Pour over squash and peppers.
- 3 of 4 Cover and cook on HIGH for 6 hours or LOW for 8 hours. Add beans and sweet peppers during last 30 minutes.
- 4 of 4 To serve, stir in cilantro. Top with cheese and scallions.
Nutrition Information for Butternut Squash and Black Bean Chili
Servings Per Recipe:
Per Serving: 977 mg sodium, 10 g pro., 11 g fiber, 38 g carb., 3 g sat. fat, 13 mg chol., 5 g Fat, total, 209 kcal cal.
Servings Per Recipe:
Per Serving: 977 mg sodium, 10 g pro., 11 g fiber, 38 g carb., 3 g sat. fat, 13 mg chol., 5 g Fat, total, 209 kcal cal.
