A pot of Black Bean and Butternut Squash Chili is perfect for Meatless Monday or for game day! Sweet and savory, this veggie chili features seasonal squash, fiber, protein-rich black beans and tons of flavor.
4 canblack beans, rinsed and drained (15 oz. cans)
2 candiced fire-roasted tomatoes (15 oz. cans)
3 tbspchili powder
1 tbspdried oregano
4 cupbutternut squash, peeled, seeded and cubed (About 2 lbs squash, cut into 1/2-inch cubes)
to tastesalt and pepper
Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté until tender, about 3 minutes.
Transfer onion, garlic, and pepper mixture to slow cooker, or heavy bottom pot. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 2-3 hours, until squash is fork-tender
Season chili with salt and pepper. Serve with a garnish sour cream and a piece of cornbread for a warming and satisfying meal
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