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Recipe Of The Week: Butternut Squash Chili

October 10, 2015

Prep Time: 15 minutes

Cook Time: 75 minutes

Servings: 8

INGREDIENTS:

  • 1 tablespoon extra virgin olive oil
  • 3-6 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp ginger
  • 1 medium sweet onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 2 cups butternut squash, cubed
  • 3 cups vegetable broth
  • 1 28oz can fire roasted whole tomatoes, diced or broken up, with juice
  • 1 cup chopped green chilies
  • 2 cups of cooked black beans
  • 2 cups of cooked white northern beans
  • 2 cups of cooked red kidney beans
  • 1 tbs brown rice vinegar
  • 1 tbs organic raw agave nectar
  • 1 large fresh lime, for juice and garnish

DIRECTIONS:

Heat the olive oil in a large pot over medium heat, add the spices, stir and heat through for a minute. Add onions ad stir for two to three minutes. Add the remaining ingredients except the lime. Cover the pot and bring to a simmer. Lower the heat and keep the chili at a slow simmer, covered. Stir now and then to check consistency. Add a little more broth if needed to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.

NUTRITION:

  • Calories 257
  • Carbohydrates 48g
  • Fat 2g
  • Protein 15g

Filed Under: News, Recipes

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225 Merrick Road
Lynbrook, NY 11563
USA

T +1 (516) 599-8734
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