Butternut Squash Chili
September 09, 2019
162
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
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
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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 0.5700000000000001g 2%
Polysaturated Fat 1g 7%
Monosaturated Fat 0.8099999999999999g 5%
Cholesterol 2mg 0%
Sodium 303mg 12%
Potassium 1499mg 42%
Protein 21g 42%
% DAILY VALUE*
Total Carbohydrate
Fiber 16g 65%
Sugar 5g 11%
Vitamin A 1155IU 23%
Vitamin B6 1mg 52%
Vitamin C 14mg 23%
Calcium 138mg 13%
Iron 5mg 27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
