Side Dish

Black Bean and Butternut Squash Chili [low sodium] is for Side Dish.

Black Bean and Butternut Squash Chili [low sodium] takes 15 minutes to prepare.

Black Bean and Butternut Squash Chili [low sodium] takes 360 minutes to cook.

Black Bean and Butternut Squash Chili [low sodium] makes 16 servings.

The ingredients for Black Bean and Butternut Squash Chili [low sodium] are:

4 14-oz cans Sunvista Black Beans [no salt added]
2 14-oz cans Del Monte Diced tomatoes [no salt added]
4 cups Butternut Squash, cubed
1.5 Tbsp chili powder [add more to taste if you like it hotter]
Cilantro [I added 1 Tbsp dried]

Optional: grill onions, bell peppers and/or garlic in 1 Tbsp olive oil and add to pot for more flavor

Here is how you make Black Bean and Butternut Squash Chili [low sodium]:

Mix all ingredients in a crock pot, cook on high for 4-6 hrs or low for 8-10 hrs or until Butternut Squash is softIf you're in a hurry, you can microwave the squash for 6-8 min before adding to the chili, then cook on high for another 2 hours in crockpot Serving Size: 16 one-cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user LYNDALOVES2HIKE.

The nutritional information for Black Bean and Butternut Squash Chili [low sodium] is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 116.5

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 31.5 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 7.9 g
• Protein: 6.2 g

The dietary needs meet for Black Bean and Butternut Squash Chili [low sodium] is Vegetarian