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Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:6Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:6Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonplus1teaspoonavocado oil or canola oil4clovesgarlic, minced1largeonion, diced½teaspoonsalt2tablespoonschili powder1tablespoonground cumin¼teaspoonground cinnamon¼teaspoonground chipotle chile, or to taste2cupsno-salt-added vegetable broth3cupscubed butternut squash2(14 ounce) cansblack beans, rinsed and drained1(14 ounce) canno-salt-added crushed tomatoes1(14 ounce) canno-salt-added diced tomatoes½cupGreek yogurt, for serving¼cupchopped fresh cilantro, for serving¼cupminced red onion, for serving
Cook Mode(Keep screen awake)
Ingredients
1tablespoonplus1teaspoonavocado oil or canola oil
4clovesgarlic, minced
1largeonion, diced
½teaspoonsalt
2tablespoonschili powder
1tablespoonground cumin
¼teaspoonground cinnamon
¼teaspoonground chipotle chile, or to taste
2cupsno-salt-added vegetable broth
3cupscubed butternut squash
2(14 ounce) cansblack beans, rinsed and drained
1(14 ounce) canno-salt-added crushed tomatoes
1(14 ounce) canno-salt-added diced tomatoes
½cupGreek yogurt, for serving
¼cupchopped fresh cilantro, for serving
¼cupminced red onion, for serving
DirectionsHeat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.TipsTo make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell.com, August 2019
Directions
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.TipsTo make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.
Tips
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, August 2019
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Nutrition Facts(per serving)246Calories5gFat41gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
