makes 4 servings
- 1 teaspoon olive oil
- 2 green bell peppers, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 (14.5-ounce) cans stewed tomatoes, chopped with juice
- 1 (16-ounce) can red kidney beans, rinsed anddrained
- 1 small butternut squash, peeled and cubed (about 2 cups)
- 2 cups low-sodium vegetarian broth
- 1 tablespoon ground cumin
- 4 teaspoons chili powder
- 1/2 teaspoon hot sauce (more or less based on preference)
Heat oil in medium saucepan on medium heat. Add bell pepper, onion, and garlic; stir frequently for 3-4 minutes. Stir in remaining ingredients and bring to a boil over medium-high heat. Cover, reduce to simmer, and stir occasionally for 15 minutes. Uncover, and cook an additional 15 minutes, or until squash is tender and chili is thickened.
Nutrition facts per serving: 372 calories, 6 g total fat, 1 g saturated fat, 719 mg sodium, 68 g total carbohydrates, 14 g fiber, 17 g protein.
BALANCE IT OUT: Spicy butternut squash chili makes a wonderful meal all on its own, but can be served with a whole-grain roll if desired.