Butternut Squash & Black Bean Chili
Ingredients
- 3-4 cup butternut squash
- 2 cup black beans (drained but not rinsed)
- 28 oz. can fire roasted diced tomatoes with juice
- 2 cloves garlic finely chopped
- 1 yellow onion chopped
- 1 red pepper sliced and chopped
- 2 poblano peppers sliced and chopped
- 1 cup fresh or frozen corn
- 3 cup low sodium vegetable broth
- 2 teaspoon chili powder (or more if you like heat)
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground cumin seeds or 1 teaspoon store cumin powder
- 2 tablespoon extra virgin olive oil
- coarse salt
- favorite chili toppings such as shredded cheese, sour cream, cilantro, sliced radishes, sliced jalapeño pepper, sliced avocado, tortilla strips or chips.
Instructions
- Heat the olive oil in a medium to large soup pot.
- Add the onion and peppers and sauté until soft about 5 min.
- Add the spices and garlic and saute until fragrant about 1 min.
- Add the butternut squash and a good pinch of salt and saute for another 2-3 min.
- Add in the tomatoes, broth, and beans and stir to combine.
- Bring to a gentle boil then simmer for 25 min.
- Add in the corn and simmer for another 5 min.
- Serve in bowls and finish by adding on favorite toppings.
Notes
Nutrition calculations reflect only soup ingredients not added toppings.
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Nutrition
Serving: 1bowlCalories: 236kcalCarbohydrates: 40gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 319mgPotassium: 672mgFiber: 10gSugar: 9gVitamin A: 9173IUVitamin C: 77mgCalcium: 106mgIron: 3mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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