Butternut Squash Chili

54
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 ...
See the full directions on my site
Nutritions

Calories
356

Sodium
303mg
12% DV

Fat
2g
3% DV

Protein
21g
42% DV

Carbs
65g
22% DV

Fiber
16g
65% DV
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