2 Bean Butternut Squash Chili

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2 Bean Butternut Squash Chili
Prep/Cook
50 minutes
Difficulty
Servings
Serves 4

Ingredients

1 tablespoon olive oil
1 white onion, coarsely chopped
3 garlic cloves, minced
1 butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 red bell pepper, ribs and seeds removed, cut into 1-inch chunks
1/4 teaspoon chipotle chile powder
coarse salt and freshly ground pepper, to taste
1/4 cup water
1 14.5-ounce can Simple Truth Organic Diced Tomatoes, undrained
1 15-ounce can Simple Truth Organic Pinto Beans, drained and rinsed
1 15-ounce can Simple Truth Organic Black Beans, drained and rinsed
1/4 cup Simple Truth Organic Cilantro, chopped

Directions

  1. In a Dutch oven or large saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring one minute. Add water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
  2. Stir in tomatoes, breaking them up with a spoon; add pinto beans, black beans, cilantro, and 1/2 cup water, adding more water if needed. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
  3. Season with salt and pepper. Spoon into serving bowls and sprinkle with more cilantro.

Nutritional Info *per serving

calories 315
grams protein 14
grams total fat 5
grams fiber 15
gram saturated fat 1
grams carbohydrates 57
mgs cholesterol 0
mgs sodium 815

Nutritional Info *per serving

calories 315
grams protein 14
grams total fat 5
grams fiber 15
gram saturated fat 1
grams carbohydrates 57
mgs cholesterol 0
mgs sodium 815