Vegetarian

Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili takes several minutes to prepare.

Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili takes several minutes to cook.

Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili makes 8 servings.

The ingredients for Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili are:

3 tablespoons olive oil
1 large red onion, chopped
1 large white onion, chopped
8 garlic cloves, minced
2 1/2 cups butternut squash, peeled and cut into 1/2-inch pieces
2 tablespoons chili powder
2 1/2 teaspoons ground cumin
2 tablespoons sriracha hot sauce
2 cups kale, thick ribs removed and chopped
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 1/2 cups crushed tomatoes
1 cup diced tomatoes
2 teaspoons salt
Avocado slices, for serving (optional)
Sour cream, for serving (optional)

Here is how you make Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili:

Heat oil in heavy bottomed large pot over medium heat. Add onions and saut? until tender and golden, about 10 minutes. Add garlic and cook another minute, or until garlic is fragrant. Add squash; stir; and cook for 4 minutes, stirring occasionally. Stir in chili powder and cumin; cook for 2 minutes. Stir in sriracha, kale, beans, broth, tomatoes, and salt; increase heat to medium-high and bring to boil. Reduce heat and simmer, uncovered, for 45 minutes. Season with additional salt and pepper as needed. Ladle chili into bowls, top with avocado and sour cream (if using), and serve.Serving Size:?8

The nutritional information for Sunday Suppers: Spicy Sriracha Black Bean and Butternut Squash Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 401.7

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 948.3 mg
• Total Carbs: 70.4 g
• Dietary Fiber: 17.3 g
• Protein: 17.2 g