Soup

Black Bean and Butternut Squash Chili is for Soup.

Black Bean and Butternut Squash Chili takes 30 minutes to prepare.

Black Bean and Butternut Squash Chili takes 240 minutes to cook.

Black Bean and Butternut Squash Chili makes 10 servings.

The ingredients for Black Bean and Butternut Squash Chili are:

3-5 cups diced Butternut Squash (one small squash)
2 cup Red Onion Raw
2 cup, chopped Peppers, sweet, red, yellow, orange fresh
3 clove Garlic
1 cup Beans, black - dry, soaked and rinsed
2 cup Organic Diced Tomatoes, low sodium
2 tbsp Chili powder
2 tsp Cumin seed
2 tsp Paprika
1 tsp Pepper, black
4 cups low Sodium, Chicken Broth, low sodium
1 tsp red pepper flakes

Here is how you make Black Bean and Butternut Squash Chili:

Start by sauteing the diced onions, garlic, squash and bell peppers until browned and soft. After about ten minutes or so, add all the rest of the ingredients. Cook in a slow cooker for several hours. I used dry beans that I soaked and rinsed. Cooking in a slow cooker gave them them the time they needed to cook.Serving Size:?Makes 10 1-cup servings

The nutritional information for Black Bean and Butternut Squash Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 105.1

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 289.5 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 7.1 g
• Protein: 4.7 g