Three Bean Butternut Squash Chili
The recipe Three Bean Butternut Squash Chili is ready in about 1 hour and 15 minutes and is definitely an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of American food. This recipe serves 4. One serving contains 197 calories, 3g of protein, and 11g of fat. For $1.37 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 90 people were glad they tried this recipe. It will be a hit at your The Super Bowl event. A mixture of butternut squash, canned red kidney beans, paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by A Cedar Spoon. A few people really liked this soup. Overall, this recipe earns an awesome spoonacular score of 82%. Black Bean and Butternut Squash Chili, Black Bean Butternut Squash Chili, and Black Bean Chili with Butternut Squash are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 cups (1/2 inch) peeled and cubed butternut squash
1-15 ounce can of cannellini beans, rinsed and drained
1-15 ounce can of pinto beans, rinsed and drained
1-15 ounce can of red kidney beans, rinsed and drained
1-28 ounce can no salt added diced tomatoes, un-drained
1/2 teaspoon crushed red pepper
2 teaspoons cumin
4 garlic cloves, thinly sliced
1 green pepper, chopped
1 small can of green chilies
3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced onion for garnish
1 cup chopped onion
1 teaspoon paprika
1 Serrano pepper, seeds removed, chopped (optional)
2 cups vegetable broth
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Heat a skillet or dutch oven, add olive oil and coat pan. Add onion and cook about 15 minutes stirring occasionally. Stir in cumin, red pepper, paprika and garlic and cook 2 minutes, stirring frequently. Add green pepper, green chilies, the Serrano pepper, butternut squash, and tomatoes (with juice), vegetable broth and bring to a simmer.Cook 20 minutes, stirring occasionally.Add beans and simmer for 30 minutes or until slightly thick (stir occasionally throughout the simmering).Garnish with green onion and cheese or whatever you fancy.
Step by step:
1. Heat a skillet or dutch oven, add olive oil and coat pan.
2. Add onion and cook about 15 minutes stirring occasionally. Stir in cumin, red pepper, paprika and garlic and cook 2 minutes, stirring frequently.
3. Add green pepper, green chilies, the Serrano pepper, butternut squash, and tomatoes (with juice), vegetable broth and bring to a simmer.Cook 20 minutes, stirring occasionally.
4. Add beans and simmer for 30 minutes or until slightly thick (stir occasionally throughout the simmering).
5. Garnish with green onion and cheese or whatever you fancy.
Nutrition Information:
covered percent of daily need
