Prep Time: 20-minutes; Cook Time: 30-minutes; Total: 50-minutes
Total Time: 50-minutes
Recipe developed by: Shannon Costello, RDN, LD
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 small butternut squash, cubed (about 4 cups)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 (15-oz) cans low-sodium diced tomatoes
- 1 ½ - 2 cups low-sodium vegetable broth
- 1 (15-oz) can black beans, drained & rinsed
- 1 (15-oz) can kidney beans, drained & rinsed
- 1 tablespoons chili hot pepper sauce (optional)
- Wash your hands thoroughly with soap and warm water.
- Heat a large stock pot over medium heat. Once hot, add oil and saute onion and bell peppers for about 3-4 minutes until onions are almost translucent.
- Add garlic and saute for 30-60 seconds until fragrant, stirring continuously.
- Add butternut squash and seasonings and stir until vegetables are well coated with seasonings.
- Add diced tomatoes and 1 ½ cups vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to low and add beans and optional hot sauce. Stir to incorporate. Cover and simmer about 20 -30 minutes allowing flavors to meld together. Stir occasionally. While simmering, taste test and adjust seasonings as desired. If chili is too thick, add additional vegetable broth. The longer the chili simmers, the thicker its consistency.
- Remove from heat, uncover and allow to cool slightly before serving with optional toppings such as avocado, shredded cheese, Greek yogurt or sour cream, or fresh cilantro.
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Corporate Fitness Works | Chef Shannon Nutrition, L.L.C.