Butternut Squash Chili
Prep Time
15 mins
Cook Time
30 mins
Servings: 6
Calories: 130 kcal
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion diced
- 1 jalapeño minced
- 3 garlic cloves minced
- 1-1/2 tsp. kosher salt
- 1 Tbsp. chili powder
- 1/2 tsp. smoked paprika
- 2 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1 small butternut squash peeled and diced into 1/2-in cubes
- 1 jar 13 oz. kidney beans, rinsed and drained
- 1 jar 13 oz. black beans, rinsed and drained
- 1 jar 18 oz. crushed tomatoes
- 1-1/2 cups low-sodium vegetable broth
- 1 bunch kale sliced
- Sour cream optional
- Green onions optional
- Cilantro optional
- Tortilla chips optional
Instructions
-
Heat oil in large pot oven over medium heat. Add onion and sauté until translucent for about 8 minutes. Add jalapeño, garlic, salt, chili powder, smoked paprika, cumin and coriander and cook for additional 2 minutes.
-
Add butternut squash cubes, beans, tomatoes and broth and bring to boil.
-
Reduce heat and add kale. Cover pot and cook for 35-40 minutes, or until squash is tender.
-
Serve with dollop of sour cream, green onions, cilantro and tortilla chips.
-
Refrigerate leftover chili in airtight container for up to 5 days.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Butternut Squash Chili
Amount Per Serving
Calories 130
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0.4mg0%
Sodium 213mg9%
Potassium 580mg17%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 4g4%
Protein 3g6%
Vitamin A 14453IU289%
Vitamin C 33mg40%
Calcium 104mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.