Butternut squash chili
During harvest time, squash is abundant and a wonderful addition to many dishes.
250 cal Serves 6
Prep time 0h 20m
Cook time 0h 25m
Total time 0h 45m
Step 1Cut squash in half and peel. Remove seeds and cut into 1 inch (2.5 cm) cubes; set aside.
Step 2In a large saucepan, heat oil over medium heat. Cook onion, garlic, chili powder, cumin, oregano and cayenne for about 5 minutes or until softened. Add cubed squash and peppers; stir to coat. Add tomatoes, breaking up with spoon, broth and tomato paste; bring to a boil. Stir in chickpeas and simmer, covered for about 20 minutes or until squash is tender.
Step 3Ladle into bowls and serve with a sprinkle of cheese and a dollop of sour cream if desired.
Substitute pre cut squash for a time saver in the kitchen. Because it is usually in larger chunks be sure to cut them smaller for even cooking. You will need at least 2 packages (400 g each).
Per serving (1 ⅔ cups / 400 mL)
- 9 g
- 250 mg
- 1250 mg
- Total fat
- 4 g
- Saturated fat
- .3 g
- 0 mg
- 49 g
- 10 g
- 12 g
- Added sugars
- 0 g
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