Soups, Stews, and Curries

BUTTERNUT SQUASH CHILI

BUTTERNUT SQUASH CHILI

Prep time: 10 minutes / Cook time: 7 to 8 hours on low
This spicy, flavorful chili is packed with satiating plant protein,
energy-sustaining complex carbohydrates, healthy vitamins,
minerals, phytonutrients, and fiber to create a heart-healthy
nutrient-dense meal.
Serves 6 to 8
6 cups Savory Vegetable Broth (here), low-sodium vegetable broth, or water
4 cups cubed butternut squash
2 (14.5-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can no-salt-added fire-roasted tomatoes
1 cup quinoa, well rinsed
1 large white or yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
Pinch salt
1. Combine all of the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours.
2. Serve warm.
Per Serving (2 cups): Calories: 323; Total Fat: 2g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg;
Sodium: 101mg; Carbohydrates: 65g; Fiber: 14g; Sugars: 11g; Protein: 15g
COOKING TIP: Although you can buy a whole butternut squash and do
the peeling and cubing yourself, you can save time and spend about the
same amount of money by purchasing a package of fresh peeled and cubed
squash. Look for it in the produce section of your grocery store.
Prep time: 10 minutes / Cook time: 7 to 8 hours on low
This spicy, flavorful chili is packed with satiating plant protein,
energy-sustaining complex carbohydrates, healthy vitamins,
minerals, phytonutrients, and fiber to create a heart-healthy
nutrient-dense meal.
Serves 6 to 8
6 cups Savory Vegetable Broth (here), low-sodium vegetable broth, or water
4 cups cubed butternut squash
2 (14.5-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can no-salt-added fire-roasted tomatoes
1 cup quinoa, well rinsed
1 large white or yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground cinnamon
Pinch salt
1. Combine all of the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours.
2. Serve warm.
Per Serving (2 cups): Calories: 323; Total Fat: 2g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg;
Sodium: 101mg; Carbohydrates: 65g; Fiber: 14g; Sugars: 11g; Protein: 15g

COOKING TIP: Although you can buy a whole butternut squash and do
the peeling and cubing yourself, you can save time and spend about the
same amount of money by purchasing a package of fresh peeled and cubed
squash. Look for it in the produce section of your grocery store.