Butternut Squash Black Bean Chili
Ingredients
-
½
lb.
Ground Beef (90% lean)
-
½
cup
Red Bell Pepper, chopped
-
1
cup
Onion, chopped
-
1
tbsp.
Garlic, minced
-
2
cups
Butternut Squash, cubed
-
15
ounces
Black Beans, canned (drained)
-
1
cup
Vegetable Stock
-
3
tbsp.
Chili Powder
-
1
tbsp.
Cumin
-
½
tbsp.
Ground Coriander
-
1
tsp.
Oregano
-
14
ounces
Canned Petite Diced Tomatoes
-
to taste
Salt and Pepper
Instructions
- 1. In a large pot or Dutch oven, sauté the ground beef with the red bell pepper, garlic, and onion until the beef is browned.
- 2. Add the cubed butternut squash, chili powder, ground coriander, cumin, oregano, salt, and pepper, and sauté for 5 minutes.
- 3. Stir in the canned diced tomatoes, black beans, and vegetable stock.
- 4. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes.
- 5. For slow cooker instructions, transfer to a slow cooker and cook on low for 4-5 hours.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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