Rating: 4.5 stars
61 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 9
  • 5 star values: 45

Butternut squash adds slightly sweet flavor to this classic meatless chili. It's delicious as-is, but you can also add in some corn and bell peppers and substitute black beans for white beans, if you'd like.

Anissa Helou
Recipe by Cooking Light January 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
1 hr 45 mins
Yield:
6 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.

  • Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

264 calories; fat 8.3g; saturated fat 1.2g; mono fat 5.2g; poly fat 1.3g; protein 9.5g; carbohydrates 40.9g; fiber 10.7g; cholesterol 0mg; iron 4.4mg; sodium 689mg; calcium 145mg.
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