Butternut Harvest Chili
The great thing about this recipe is you can use all canned or frozen ingredients if you’d like, which means this is a perfect meal when shopping on a budget. You can also add in extras, like kale, peppers, or even chicken.
Servings: 6
Ingredients
- 2 cups butternut squash, peeled, seeded, diced
- ⅔ cup onions, diced
- ⅓ cup carrots, shredded or chopped
- ½ Tbs olive or vegetable oil
- 1 can (15 oz) diced tomatoes, no added sodium
- 2 Tbs tomato paste, no added sodium
- 1 can black beans, drained and rinsed
- 1 Tbs chili powder
- Optional: ¼ cup apple juice
Directions
- Heat oil in large pot over medium heat.
- Add onions and cook until translucent, about 5 minutes.
- Add in butternut squash and cook for 10-15 minutes (or 2-3 min if using frozen).
- Add remaining ingredients. Bring to a boil.
- Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes for fresh, 25 min for frozen), stirring occasionally.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 130 |
| Total Fat | 1.5 g |
| Saturated Fat | 0 g |
| Cholesterol | |
| Sodium | 160 mg |
| Total Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Total Sugars | |
| Added Sugars included | |
| Protein | 6 g |