Lunch

Butternut Squash Chili is for Lunch.

Butternut Squash Chili takes 20 minutes to prepare.

Butternut Squash Chili takes 60 minutes to cook.

Butternut Squash Chili makes 6 servings.

The ingredients for Butternut Squash Chili are:

1 tablespoon extra virgin olive oil
3-6 cloves garlic, to taste, minced
1 teaspoon each: cumin, chili powder and ginger
1 medium red or sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, cored, seeded, diced
1 green bell pepper, cored, seeded, diced
2 cups butternut squash, cubed
3 cups gluten-free broth
1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice
1 cup chopped green chiles- mild or hot, as you prefer
2 14-oz. cans black beans, rinsed, drained
1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
1 tablespoon golden balsamic vinegar or rice vinegar
1 tablespoon organic raw agave nectar
1 large fresh lime- for juice and garnish

Here is how you make Butternut Squash Chili:

To assemble in a slow cooker:Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and stir to combine.Add the remaining ingredients except the lime juice. Gently stir with a wooden spoon or vinyl spatula (you don't want to mash the beans) to mix. Cover and follow the manufacturer's instructions for slow cooking a chili with canned (not dried beans). I cooked mine on low for five to six hours, for example.To make on the stove top:Heat the olive oil in a large pot over medium heat (I would use a little more olive oil); add the spices, stir and heat through for a minute; add onions and stir for two to three minutes; add the remaining ingredients except the lime. Cover the pot and bring to a simmer; lower the heat and keep the chili at a slow simmer, covered; stir now and then, and check the consistency. Add a little more broth if needed, to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.Serve with lime wedges.Serves 6Number of Servings: 6Recipe submitted by SparkPeople user LADYMCDUFF.

The nutritional information for Butternut Squash Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 255.9

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 4.5 mg
• Total Carbs: 42.9 g
• Dietary Fiber: 15.1 g
• Protein: 13.9 g

The dietary needs meet for Butternut Squash Chili is Gluten Free