Butternut squash and black bean chili
Ingredients:
- 1 butternut squash, peeled and chopped into small pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 cups vegetable broth
- Fresh cilantro and lime wedges, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the butternut squash and red bell pepper and cook for another 5 minutes.
3. Add the canned tomatoes, black beans, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
4. Pour in the vegetable broth and bring the chili to a simmer. Cover and cook for 20-25 minutes, or until the butternut squash is tender.
5. Serve hot with fresh cilantro and lime wedges.
Variations:
- Add diced jalapeno peppers to make the chili spicier.
- Swap out the butternut squash for sweet potatoes or pumpkin.
- Top the chili with shredded cheese, sliced avocado, or sour cream.
Tips:
- To make the butternut squash easier to chop, pierce the skin and microwave the squash for 1-2 minutes before peeling and chopping.
- Use an immersion blender or food processor to puree some of the chili for a thicker consistency.
Nutritional Information:
This recipe makes about 6 servings.
Each serving contains approximately:
- 188 calories
- 5g fat
- 34g carbohydrates
- 8g fiber
- 9g protein
Conclusion:
Butternut squash and black bean chili is a hearty and flavorful dish that is perfect for cold winter nights. It is easy to make, vegetarian, and packed with nutrients. Try this recipe for a satisfying and healthy meal that the whole family will love!