Butternut Squash Chili
Author: 
Prep time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 onion, roughly chopped
  • 2 large stalks celery, roughly chopped
  • 2 large carrots, roughly chopped
  • 3 cloves garlic, minced
  • ~4 c butternut squash, cubed (raw)
  • 1 (15 oz) can black beans, rinsed or 1½ c cooked
  • 2 (15 oz) can Mexican stewed tomatoes (for a less spicy chili, use regular stewed tomatoes)
  • 1 (15 oz) can tomato sauce (not pasta sauce)
  • 1 c vegetable broth or stock
  • ½ tbsp. cumin powder
  • ¼ c chili powder
  • ½ tsp smoked paprika
  • salt, pepper, hot sauce to taste
  • Your favorite chili toppings
Instructions
  1. Throw all of the ingredients (except for the "to taste" ingredients and toppings) into a large stock pot. Bring to a boil and then reduce to simmer and cover.
  2. Simmer until the vegetables are soft, up to several hours. I recommend simmering for 4 hours to fully develop flavors.
  3. Taste and add salt, pepper, and hot sauce according to your preferences.
  4. Serve hot and top with your favorite toppings (I like sour cream/Greek yogurt, green onions, shredded cheese, or slices of avocado).
Notes
Beans can be increased to two cans if you like your chili extra bean-y.
Nutrition Information
Serving size: 2 c Calories: 340 Carbohydrates: 66 Fiber: 17 Protein: 18
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/09/29/butternut-squash-chili/