Butternut Squash Chili
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 340, total fat 12 G., saturated fats 2 G., proteins 11 G., carbohydrates 48 G., fiber 17 G., cholesterol 0 mg, sodium 416 mg, sugar 9 G.
Calories 340, total fat 12 G., saturated fats 2 G., proteins 11 G., carbohydrates 48 G., fiber 17 G., cholesterol 0 mg, sodium 416 mg, sugar 9 G.
"During the winter months, I prefer to cook hearty, filling dishes. This chili is a great example of a delicious, comforting dish packed with nutrients," shares Melissa d'Arabian. The chili is made with pumpkin, beans, and a whole host of aromatic spices, giving it a delicious, warming flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp extra-virgin olive oil
- 1 red bell pepper, seeded and finely chopped
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, very finely chopped or pressed through a garlic press
- 0.5 cups dry red wine
- 3 tbsp. butternut squash, cut into 2.5 cm pieces.
- 1.5 cups boiled white beans (rinse if canned)
- 1 can (400 g) of canned whole tomatoes in their own juice, cut into 1 cm pieces.
- 0.5 cup store-bought salsa
- 1 tbsp chili powder
- 1 tbsp. l. ground cumin
- 2 tsp cocoa powder
- 0.5 tsp ground cinnamon
- 0.5 tsp cayenne pepper
- Plain low-fat Greek yogurt
- 1 avocado, halved and cut into 1cm cubes.
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Recipes with similar ingredients: butternut squash, white beans, Avocado, sweet pepper, tomatoes, salsa sauce, cumin, cocoa, cinnamon, red wine
Cooking the dish according to the recipe:
- In a large soup pot, heat the olive oil over medium heat for 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute more. Pour in the wine and let it simmer for 1 minute, stirring and scraping up any browned bits from the bottom of the pan.
- Add pumpkin, beans, tomatoes with juice, salsa, 1 cup water, chili powder, cumin, cocoa, cinnamon, and cayenne pepper, if using.
- Bring the chili to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender and the chili begins to thicken, about 1 hour. If the chili seems too thick during cooking, add up to 1 cup more water. Serve with a dollop of Greek yogurt and a few cubes of avocado.
Boiled beans:
Soak dry beans in water overnight, then cook until tender, 1 to 1 1/2 hours (or cook in a slow cooker on high for 4 to 5 hours).
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