Butternut Squash Chili

153
8
2 pounds butternut squash peeled and diced into 1/2-inch chunks
28 ounce can diced tomatoes
15 ounce can black beans drained
15 ounce can pinto beans drained
1 yellow bell pepper diced
1 4-oz can chopped green chilies
5 garlic cloves minced
1.5 teaspoons paprika
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
Heat 2 tablespoons of vegetable broth in a 5-quart dutch oven over medium heat. Add garlic, chilies, and butternut squash to the pot, cooking for about 10 minutes, stirring occasionally. Add more...
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Nutritions

Calories
356

Sodium
303mg
12% DV

Fat
2g
3% DV

Protein
21g
42% DV

Carbs
65g
22% DV

Fiber
16g
65% DV