Description
A hearty and flavorful chili made with butternut squash and white beans.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (28 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Sauté until softened.
- Add butternut squash and cook for about 5 minutes.
- Stir in chili powder, cumin, salt, and pepper.
- Add diced tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes or until squash is tender.
- Add white beans and cook for an additional 5 minutes.
- Adjust seasoning if needed and serve hot.
Notes
- Serve with crusty bread or over rice.
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Butternut Squash, White Bean, Chili, Vegan, Hearty