Vegetarian

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

Butternut Squash and Black Bean Chili takes 50 minutes to cook.

Butternut Squash and Black Bean Chili makes 9 servings.

The ingredients for Butternut Squash and Black Bean Chili are:

6 tsp olive oil (recipe calls for only 4)
1 medium butternut squash, peeled and cut into 3/4 in pieces
3 medium carrots, peeeled and cut into 1/4 in pieces
1 large onion, chopped
2 T chili powder
2 garlic cloves, crushed (or 1 tsp minced garlic)
28 oz canned tomatoes
1.5 cups low-sodium vegetable broth (recipe calls for 1 cup)
1 T sugar
1/2 tsp salt
2 cans black beans (recipe specifies black soybeans), drained and rinsed
1 cup fresh cilantro (or 2 T dried)
nonfat yogurt or sour cream for topping (optional, not included in nutrition info)

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

In a large pot, heat half of the oil over medium-high heat. Add squash and cook till golden, about 8-10 min, stirring occasionally. Remove squash from heat and transfer to a bowl. Return pot to heat and add other half of oil. Add carrots and onion and cook till golden, about 10 minutes, stirring occasionally. Stir in chili powder and garlic, and cook an additional minute. Add tomatoes, including juice, broth, sugar, and salt and heat to boiling. Stir in beans and squash; heat to boiling over medium-high heat. Reduce heat to low, cover and simmer till squash is tender, about 30 minutes. Remove from heat, stir in cilantro. Serve with yogurt or sour cream if desired. *Makes about 9.5 1-cup servings.Number of Servings: 9.5Recipe submitted by SparkPeople user DEDRACD.

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

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 202.3

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 284.1 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 9.1 g
• Protein: 7.9 g