Vegetarian Butternut Squash Chili with Black Beans

Ingredients

• Canola oil

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  ½ large or 75g

• Salt

  Table

  ½ tsp or 3g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Squash

  Winter, butternut, raw

  ½ medium (1 lb) or 227g

• Black beans

  Mature seeds, raw

  1 cup or 194g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 397g

• Greek yogurt

  Plain, whole fat

  ½ cup or 120g

Directions

1. 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.
2. 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.
3. Stir in black beans and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
4. 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.
5. (source: https://www.eatingwell.com/recipe/275508/vegetarian-butternut-squash-chili-with-black-beans/)

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