How To Make Butternut Chilli
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Serves:
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of kidney beans, rinsed and drained
- 1 can (15 oz) of diced tomatoes
- 1 cup of vegetable broth
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro
Instructions
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In a large pot, heat some olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until the onion is translucent.
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Add the butternut squash and cook for another 5 minutes, stirring occasionally.
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Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, and paprika. Season with salt and pepper. Stir well to combine.
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Bring the mixture to a boil, then reduce heat and let it simmer for about 30-40 minutes, or until the butternut squash is tender.
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Serve hot, topped with your choice of shredded cheese, sour cream, diced avocado, and chopped cilantro.
Nutrition
- Calories : 345kcal
- Total Fat : 2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 780mg
- Total Carbohydrates : 72g
- Dietary Fiber : 23g
- Sugar : 12g
- Protein : 16g
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