Mexican

Winter squash chili with greens is for Soup.

Winter squash chili with greens takes 20 minutes to prepare.

Winter squash chili with greens takes 60 minutes to cook.

Winter squash chili with greens makes 8 servings.

The ingredients for Winter squash chili with greens are:

2 Tbsp extra virgin olive oil
1 small sweet onion*, diced
2 cloves garlic*, minced
1/2 large acorn squash*, peeled and diced, 1/2" cubes
2 Tbsp good chili powder
2 tsp ground cinnamon
1 Tbsp ground cumin
3 C chicken stock (use vegetable stock for vegan/vegetarian)
1 (11 1/2 oz) can V8
3 C cooked black beans
4 Roma tomatoes*, diced
1 lg sorreno pepper*, small dice
2 C corn* (from 2 cobs)
5 C greens*, coarsely chopped (I used mustard and beet greens)

Here is how you make Winter squash chili with greens:

Heat EVOO in a large Dutch oven. Add onion and garlic; sautee until tender and golden, about 10 minutes. Add squash; cook and stir 2 minutes. Stir in spices, black beans, stock, tomatoes and pepper with V8. Bring to a boil. Cut corn from ears of corn; break up kernals. Add to pot and reduce heat to simmer. Cook until squash is tender; about 15 minutes. Stir in greens; simmer until greens are tender, about 15 minutes longer. Season to taste with salt and pepper if necessary. 1 serving is 1 1/2 cups. Serve with chopped cilantro or diced tomatoes or red onion, if desired. Serving Size: 8 1 1/2-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user EMPIERCE.

The nutritional information for Winter squash chili with greens is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 181.4

• Total Fat: 4.9 g
• Cholesterol: 1.9 mg
• Sodium: 805.0 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 8.6 g
• Protein: 8.6 g

Winter squash chili with greens is Mexican cuisine.

The dietary needs meet for Winter squash chili with greens is Vegetarian