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
Butternut squash chili

Ingredients

Directions

  1. Step 1

    Cut squash in half and peel. Remove seeds and cut into 1 inch (2.5 cm) cubes; set aside.
  2. Step 2

    In 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.
  3. Step 3

    Ladle into bowls and serve with a sprinkle of cheese and a dollop of sour cream if desired.

Tips

  • 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).

Nutritional Information

Per serving (1 portion)

Calories
250
Protein
9 g
Sodium
250 mg
Potassium
1250 mg
Total fat
4 g
Saturated fat
.3 g
Cholesterol
0 mg
Carbonhydrates
49 g
Fibre
10 g
Sugars
12 g
Added sugars
0 g