Description
A hearty and nutritious chili made with butternut squash and white beans.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 cans (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until softened.
- Add diced butternut squash and cook for about 5 minutes.
- Stir in the chili powder and cumin.
- Add white beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
- This chili can be stored in the refrigerator for up to 5 days.
- It freezes well for up to 3 months.
- Top with avocado or cilantro for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Butternut Squash, White Bean, Chili, Vegan, Healthy